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Pied a Terre is located inside the Cadet Hotel, an art deco landmark on the corner of James Avenue and 17th Street in South Beach. The restaurant and its setting are a unique blend of vintage décor, culture, and fine dining. Executive chef Andrew Balick's menu includes farm-fresh, local, and sustainable ingredients. Nothing says sticker shock quite like a menu selection that begins with Russian ($195 per ounce) and American ($95 per ounce) sustainable osetra caviar, which is served with Yukon Gold blinis and traditional accouterments. Offerings lean toward seafood lovers, with dishes such as local triggerfish ceviche ($18), crispy fennel-dusted soft-shell crab ($22), grilled and smoked sous-vide octopus ($17), and a local cobia scampi entrée ($36). Meaty main plates include red-wine-braised Niman Ranch short rib ($39) and Kurobuta pork ($34). A six-course chef's tasting menu ($85) is also available and must be requested for the entire table. Seating in the main dining room is limited to about 30 seats, so reservations are strongly recommended. There's also outdoor seating on the patio.