When the Thompson Miami Beach opens in mid-November, it will mark the reunion of a powerful South Florida duo in the Miami restaurant scene.
Michelle Bernstein will once again team up with mixologist Julio Cabrera on several of the property's projects including Seagrape, 1930's House, and Crown Room. Previously, Cabrera worked with Bernstein at Michy's and Sra. Martinez. Cabrera, who was just named managing director at the Regent Cocktail Club, will serve as cocktail consultant on the project. Overseeing the beverage program for Thompson Miami Beach is Michael MacDonnell, who was named director of beverages.
Chef Bernstein, along with husband/partner David Martinez and KNR Hospitality Group have created three unique spaces to dine and drink at the classic Art Deco hotel.
The 267-seat Seagrape, a "casually elegant" brasserie will feature fresh vegetable grown locally by a small group of farmers specially commissioned for the restaurant. The indoor/outdoor brasserie will offer small plates, a la carte steaks, and a raw bar. Menu items include crispy veal sweetbreads with smoky stewed cranberry beans, confit grapes, and braised chard; roasted picanha steak with farrofa, potatoes Anna, and jus gras; and house-made squid ink spaghettini with brown butter dashi, uni, and smoked salmon roe.
Cocktails created by the mixology team of MacDonnell and Cabrera will also use fresh ingredients, like the cardamom lemongrass daiquiri. Guests can also choose to imbibe at the green marble horseshoe-shaped bar.
1930's House will feature a selection of crudos, tartares, ceviches, carpaaccios, and tapas including fluke crudo with tangerine, fennel, and crispy garlic; spinach and feta croqueta with fig marmalade; crispy chickpea panisse with confit Evergaldes tomato, jamon iberico, and petite sorrel; and octopus carpaccio with huancaina, smoked potatoes, and guajillo puffed rice.
Once again, MacDonnell and Cabrera were tasked to create a complimentary cocktail menu that includes the Saltamontes, made with Bacardi Eight Year, yellow chartreuse, apricot brandy, fresh ginger, orange flower water, lemon grass, and red chili; and the Pink Dove, made with Fords Gin, Combier Pamplemousse, Lillet Blanc, fresh lemon, soda, and pink sea salt.
The entire freestanding building housing 1930's House has been transported from its original home across the street. The restaurant/lounge is designed to invoke a sultry night in Havana.
Finally, Crown Room will feature classic mid-century-inspired cocktails. Think Don Draper or Frank Sinatra on vacation. Cocktails will include classics like the Manhattan, mint julep, and an almond blossom crusta.
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The Thompson Miami Beach also plans to house yet one more star chef-driven restaurant, along with other drinking venues. Could Andrew Carmellini, who is opening a restaurant at Thompson's Smyth Hotel in New York City be the other star chef to open at the Mid-Beach property?
The hotel also plans on offering valet parking at the discounted rate of $5, which could be the best news of all.