These are
the places you should be looking forward to this spring and summer
While
spring and summer are the times in South Florida when temperatures rise and
things notoriously slow down, that doesn't seem to be the case anymore. Plenty
of new restaurants are on the horizon in the next few months and we've rounded
up the ones that should be on everyone's radar.
Photo Courtesy of Beachcraft |
BEACHCRAFT
Location:
2395 Collins Avenue, Miami Beach
Key
Players: Tom Colicchio
Projected
Opening: Any day now
This
seafood-focused restaurant from Top Chef judge Tom Colicchio is probably
Miami's most buzzed about opening of the spring. The restaurant will be housed
inside the new 1 Hotel and Homes and feature both indoor and outdoor dining, a
raw bar and a cocktail bar.
RED GINGER
Location:
800 1st Street, Miami Beach, FL
Key
Players: Former Top Chef Masters contestant, Herb Wilson and Menin Hospitality
Projected
Opening: May
Housed next
door to Radio Bar, the Southeast Asian concept from the Menin Hospitality group
promises to have one of the largest selections of whiskeys and sakes in town.
IZZY'S FISH
& OYSTER BAR
Location:
423 Washington Avenue, Miami Beach
Key
Players: Tongue and Cheek's Jamie DeRosa
Projected
Opening: Late April
An ode to
coastal New England seafood – and his daughter Isabella – Jamie DeRosa's new
40-seater spot will serve up, you guessed it, plenty of oysters along with
other signature dishes like clam chowder and clams at this seafood-centric
restaurant.
DECK
SIXTEEN
Location:
1600 Collins Avenue, Miami Beach
Key
Players: William Milan
Projected
Opening: April
Located on
the third floor the new Hyatt Centric South Beach, this Mediterranean-inspired
restaurant will offer up breakfast, lunch and dinner daily created by chef
William Milan, formerly of Jose Andres' Bazaar.
To see complete report click here:
http://miami.eater.com/2015/3/26/8291309/miami-restaurants-new-openings-spring-summer
No comments:
Post a Comment
Share your experience with us, make a review or let us know what you think by leaving a comment here...