Chef Eileen Andrade brings elevated dining to Amelia's 1931
On Thursday, June 15, popular and talented chef, Eileen Andrade, who has been at the helm of the always packed Finka Table and Tap since 2014, presents her latest passion project, the newly-elevated and elegant Amelia’s 1931 ( which is named after her abuela).
More than double its original size, the new Amelia’s is far from its original concept, a tiny Cuban-inspired diner opened during COVID next door to a vacant dry cleaner.
Now, with a sexy and sophisticated new look; full bar; an intoxicating array of signature cocktails and a completely new elevated menu and menu concept, Amelia’s 1931 will surely remind dinner guests from all over why Andrade is one of the Magic City’s most signature talents.
Says Andrade, “Three years ago, as we were all struggling with the COVID crisis, my landlord asked me if I’d like the space next door, a dry cleaner, which was on its way out. The original Amelia’s was very small and though there was so much uncertainty as to the future of anything I saw it as an opportunity and took it. Over the last three years, we’ve been secretly transforming that space into the new Amelia’s 1931.”
Andrade’s unique culinary fingerprints are all over the menu, a precise melding of Cuban and Asian influences, flavors and textures. Eye-catching selections from the Small section include escargot with umami butter and Cuban bread points; kimchi clam chowder; col morada (red cabbage) with Granny Smith apple, avocado, red onions and chives; pork belly with house-made sweet chili and queso frito and filet mignon “anticucho” with aji Amarillo, salsa criolla and choclo (Peruvian corn).
Composed plates expected to draw big raves and deliver big flavors range from boniato gnocchi with rocoto cream sauce, toasted panko and fresh Parmigiano-Reggiano; braised oxtail with tamal en cazuela; gochujang paella brimming with clams, shrimp, octopus, halibut and peas; steak frites – Niman Ranch grass-fed sirloin, dressed with guajillo black bean pepper sauce and served with fries; pan-seared halibut with pickled Thai chili, haricot vert, black garlic beurre blanc and arroz con pato.
Three desserts, three reasons to leave space for sweetness. They are: Dirty Dee’s Peach Cobbler, created by and named after one of Andrade’s beloved kitchen crew, served with a scoop of Azucar apple pie ice cream; coconut cheesecake, sporting an Oreo crust and served with raspberry compote and a not-so-classic Cuban timba, made here with coconut cream cheese mousse, guava and a Maria cookie.
And in keeping with the creative menu and cocktails, there will be plenty to behold visually, The new dining room’s windows remain dressed as if what awaits inside is a vintage drycleaner, not a fabulous new restaurant. Once across the threshold diners find themselves in an intimate hostess/reception area with the look and feel of an actual drycleaner, complete with a large commercial washing machine (just the façade), hanging pipes that ape the metalwork used to hang clean clothes and a wall of cleaned and bagged clothes which is the speakeasy-style “curtain” through which guests enter the dining room. FUN.
Special note regarding Amelia’s 1931 dress code: No hats, flipflops or shorts. Smart casual please
13601 SW 26 Street
Miami, Florida.
(305) 554-4949
Information and images provided by Brustman Carrino Public Relations