The Grill at The Setai in South Beach has been completely redesigned and had its unofficial opening November 18 for limited reservations, and will officially open to the public on December 9, 2009.
The spectacular Asian-inspired Setai has been a leader in luxury and service since its opening in 2005. Just in time for the holidays, executive chef Jonathan Wright has redesigned The Grill at The Setai to provide guests and visitors with an intimate but lively space where diners can create their own multi-course tapas menus from an extraordinary selection of dishes crafted from some of the most exquisite ingredients worldwide.
Wrights design includes innovative features such as a chef’s counter which showcases Mediterranean-influenced offerings such as Iberian pata negra, bowls of delectable white and black truffles from Italy, and artisanal cheeses. Diners can enjoy their meal a perched on the mother of pearl topped communal table, at a seat by the chef’s counter, or at more private tables in the dining room or even outdoor seating in the hotel’s infamous oasis-like courtyard.
Wright says, “For The Grill, I wanted diners to experience that feeling of discovery a great dining experience can give you—to offer people the opportunity to smell a white truffle, taste the perfect cheese, enjoy a dish comprised of simple ingredients, but with technique that brings out the flavors in a new, often groundbreaking way.” The restaurant is constantly researching new ingredients to bring to the table at the Setai for guests who expect nothing short of the best from this luxury hotel who tends to consistently deliver the best…and then some.
The frequently-changing seasonal menu offers slow cooked comfort dishes, like a ballotine of oxtail deboned and slowly cooked in red wine for 24-hours then served with carrots cooked in carrot juice and a pristine parsnip puree, and spinach and parmesan ravioli filled with poached egg, white truffle and rosemary jus. All dishes are attractively prices according to size, with small plates ranging from $8-$35, medium plates ranging from $10-$22, and large plates ranging from $18-$50. Smaller plates include charcuteries, a perfectly selected cross section of the best meats from France, Italy, and Spain; and foie gras simply presented with spiced quince and ginger bread. Medium plates included dishes such as seared tuna belly resting atop a sweet shallot puree paired with grilled onions and black currant eucalyptus vinaigrette; and roast chicken raviolis in lemongrass broth with lime cream. Large plates include crisp confit duck leg with cherries, caramelized pumpkin and Szechuan pepper; and 36-hour braised brisket with roasted bone marrow and a red onion salad with toasted sourdough.
The Grill’s sommelier is Dwayne Savoie and the mixologist is Paul Sevigny who are in charge of complementing the menu with thoughtfully selected wines and cocktails. Savoie has not only created award-winning wine lists, but he has also instituted the popular Bottle Shock menu, which offers guests 40 percent off of 65 wines with rating of 90 or above.
The Grill was unofficially opened for limited reservations on November 18, and the public will be able to enjoy this amazing re-creation on December 9, 2009 when it publically re-opens.
Via: The Setai
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