The Dutch: Summer on Miami Beach
I have been a fan of Andrew Carmellini’s, The Dutch in New York City for years. The comfy, home-style ambiance is on the corner of Sullivan St. in SoHo offering classic American cuisine.
The Dutch Miami is a different experience altogether, and I admire the fact that the NY flagship has allowed The Dutch Miami to be “who they are” and not try to be just another Miami Beach hotel NYC transplant.
As an invited guest to sample the new summer menu from Chefs Adonay Tarfur and Chef Josh Gripper, it was a chance to once again experience fresh Miami sourced ingredients and some pretty amazing desserts (but more on the desserts at a later date on Saturday Sweets from MIAbites' dessert expert, Amber Love Bond).
When one first enters The Dutch, off the sleek lobby of the W Hotel South Beach, the size of the restaurant is deceiving, as you are first met with a long bar and some high top tables. Looks almost like a casual cafeteria. But as you make your way into the main dining room you can feel the relaxed atmosphere of a well-designed restaurant. Even the acoustics are well designed to allow for conversation.
After meeting at the bar for the Oysters and Champagne Happy Hour (half price oysters and champagne by the glass) we moved to a large table in the dining room to sample the many dishes Chef Adonay had in store for us. The knowledgeable Somm, Phil Fuentes was also on hand with some carefully selected wines for each course.
In addition to the oyster selection, which included Island Creek oysters from New England and Wellfleet, Blue Points from New York and a West Coast oyster from British Columbia, we moved onto the mostly seafood centric menu including a Mini Lobster Roll with yuzu, cucumber, pickle and tobiko on top, a colorful and delicious grilled Spanish Octopus dish with heirloom tomatoes and cilantro and a lightly dressed Kale and Arugula salad with fresh strawberries. The octopus was tender and worthy of being a lunch entrée on its own.
The Mid-course was a Spring Pea Casunziel ( fancy name for a ravioli) with pancetta in a parmigiano reggiano sauce and topped with fresh pea sprouts. The fresh pasta and the peas were perfectly prepared to not be too soft, but I would’ve preferred a bit less of the Alfredo-like cheese sauce as I felt it detracted from the flavors of the fresh pasta.
Main courses included some of the most colorful dishes as Chef Adonay has embraced the use the locally grown ingredients and proudly displays them in many dishes.
The seared Scallop, Artichoke and Berkshire Farm Pork Belly was enhanced by a Green Pea Curry and topped with wilted kale and a Scandinavian funnel cake. While the scallops were cooked to my liking, once again I felt a little less of the green pea curry could have made the dish simpler and highlighted the scallops better. The Grilled Salmon sat atop fresh sautéed Brocciolini and Straw Mushrooms, and the Whole Red Snapper and Clams were served in a huge paella-like pan with green beans, red potatoes and wedges of heirloom tomatoes in red, yellow and purple. Impressive and delicious.
The one meat dish we tried was the always “showstopping” Waygu Tomahawk Steak with GIANT onion rings. Seasoned and cooked perfectly, the steak is big enough for 2+ to share and those onion rings…let’s just say, the four of us shared one of them.
Chef Gripper’s delicious desserts were the “finale” of the evening, and they did not disappoint. The Dutch is known for their pies and I believe the only restaurant in town that offers not less them 3-5 freshly made pies on their regular menu. We were served a savory and sweet Rhubarb and Strawberry Pie, a light Peaches & Cream parfait, a decadent Bananas Foster Ice Cream Cake and an even more decadent Chocolate cake with cherries on top. But, watch for more on dessert on an upcoming Saturday Sweets by Amber Love Bond.
The Dutch is located in the W Hotel and both Chef Adonay and Chef Gripper have created menus that will appeal not only to hotel guests but also to the local residents on and off Miami Beach who are looking for a place that not only recognizes, but respects the growth of the locally sourced farm community in Miami.
W Hotel South Beach
2201 Collins Ave.
Miami Beach, FL
305 938 3111