South Beach is synonymous with haute cuisine, beautiful people and over the top opulence, which is no exception at The Setai's in-house restaurant, The Grill, which has recently reopened for the season.
Located just beyond The Bar, the luxury restaurant has recently unveiled a new menu for dinner Wednesday through Sunday evenings. Executive Chef David Werly prepared a French inspired menu that seemed to celebrate the pig in its many forms — from cured ham to Spanish ham croquetas, not to mention the pig legs on display at the chef’s carving station.
The dishes here are fairly small and designed for sharing. We started off with a sampling of the Redondo Jamon Serrano aged for 18 months, which we paired up with a tasty cheese platter of Tete de Moine, Epoisses de Bourgogne, Morbier and Crottin Chavignol. We loved the sweet poached apricots that complemented the cheese along with the fig cake.
There was a nice selection of raw bar specialties, including octopus carpaccio and Florida prawn tempura, Yuzu marinated yellowtail and Key West jumbo stone crab claws as well as two offerings of caviar. We loved the tender and flavorful Iberico suckling pig with tasty Granny Smith confit, panisse, tangerine jus and elderflower. The braised short rib ravioli was a delicious combination with root vegetables, sugar snap peas and tomato confit.
After dinner, be sure to head outside to the adjacent gorgeous open air courtyard where you can listen to live jazz on Thursday nights while sipping on a complimentary glass of Taittinger Champagne. The Grill also offers a new monthly wine flight menu paired up with small plates. For more information, call (305) 520-6400 or visit Setai.com.