Food News

27 Restaurant & Bar at Freehand Miami Beach Opens

27 Restaurant & Bar, the much-anticipated dining establishment at the Freehand Miami Beach, opens today, November 24.

The restaurant, which soft-opened this past weekend, is located in the original 1930s house that shares property with Freehand Miami Beach. The structure was gutted and designed by Roman & Willams, the design duo behind Freehand and the Broken Shaker.

Downstairs, you'll find the dining room, recalling the Miami of the '30s. Upstairs, a comfortable lounge features cozy sitting areas perfect for enjoying one of Bar Lab's creations.

The food is prepared with locally sourced ingredients, including produce sourced from the restaurant's own rooftop garden and herbs from the Broken Shaker's herb garden.

Chef James Seyba, in collaboration with Bar Lab's Elad Zvi and Gabriel Orta and Sydell Group's Roy Alpert, have created a personal menu that incorporates many of the cultures that make up Miami Beach, including Elad's shakshuka ($9), made with Homestead eggs, Yousef spices, and Zak the Baker bread; and Gabe's arepa platter ($32), a meal for four that includes house-made arepas, ropa vieja, queso de mano, and hogado.

Other items run the gamut from Asian to European to Latin and include bubbie's latkes ($6), a grilled lamb burger ($15), vegetarian cast-iron lasagna ($30, serves four), miso-tahini massage kale ($8), and Abuela's rabo encendido ($17).

Of course, this being the home of the Bar Lab guys, you'll want to savor a few cocktails with your meal. Drinks include a lulo daiquiri, made with the Colombian fruit, fresh lime juice, mint reduction, and Bacardi rum ($11); the Yellow Submarine ($11), with mustard-turmeric reduction, fresh lemon juice, and Olmeca tequila; the Born to Ride ($11), with zucchini, fennel, St. Germain, and Absolut vodka; and the Up in Smoke ($12), made with smoked strawberries, Ramazzotti amaro, and Wild Turkey rye.

Designated drivers have an entire section of refreshers, including a hibiscus swizzle ($6), a green detox collins ($7), and a cold-brewed ice colada ($7) made with Panther cold-brew, miso honey, and Florida coconuts.

27 Restaurant & Bar's kitchen is open 6 p.m. to midnight daily. The bar remains open until 2 a.m. weekdays and 3 a.m. on weekends.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss