First and foremost, a new restaurant, Fuego y Mar, will debut alongside the revamped hotel. Helmed by executive chef Anthony LePape, the concept will specialize in Latin American and Caribbean cuisine.
Entrées are divided into three sections on the menu: "Land," "Sea," and "Orchard." Highlights include ropa vieja made from 12-hour braised beef ($38); roasted whole snapper with mango poblano lime salsa ($34); a salad made from local hydroponic greens from Harpke's Farm ($15); and a sugarcane guava-glazed heritage pork belly with tangerine habañero mojo ($35). Side dishes ($8) include tostones, batatas fritas, sweet plantains in coconut oil, and grilled Kissimmee river mushrooms served with tarragon butter and lemon.
So if you're looking for pricey versions of Miami favorites, along with pool views and ocean breeze, Fuego y Mar might be the place.
Two other restaurants inside the Ritz are also set to open in late January. The seafood-centric DiLido Beach Club will serve Greek, Spanish, and French cuisine.
Meanwhile, the Lapidus Bar — named for the original 1953 hotel's architect, Morris Lapidus, and inspired by the Miami of the '20s and '30s — will offer vintage cocktails, tableside presentation, and live music. As with any luxury hotel, in-room dining will be available 24 hours a day.
The Ritz-Carlton South Beach is located at one of the busiest junctions in Miami Beach — Lincoln Road and Collins Avenue — considered by some to be the epicenter of the local hospitality trade. It will be interesting to see whether the hotel's face-lift will bring originality to the Beach's culinary scene.
Fuego y Mar. At the Ritz-Carlton South Beach, 1 Lincoln Rd., Miami Beach; 786-276-4000; ritzcarlton.com. Opening late January 2020.