Bianca at Delano MIA: New Year, New Chef, New Menu

ravioli di cocoa

Sometimes, amidst the hustle and bustle of crazy South Beach, you find a diamond in the rough: an enclave of serenity, and a haute hotel and restaurant that has you hardly believing you’re in Miami in the first place. Towering over the heart of Collins Avenue — but surrounded by tall hedges, so as to keep its entrance discreet — the world-renowned Delano South Beach is one such place. Take a walk through its glamorous doors, through the foyer, down its grand hall and just past the Rose Bar, you’ll stumble across another buried treasure: Bianca, the hotel’s modern-Italian dining concept, now helmed by newly appointed Chef de Cuisine Jason Bamford.

Coming to the Delano from some of the nation’s top hotels, restaurants and chefs — most recently, the Waldorf Astoria in Orlando — Chef Jason began his career in New York City, where he worked under Chef de Cuisine Cesar Ramirez at the two Michelin-starred, Bouley. Following that, he left the Big Apple and headed north to Primo, in Maine, where he cooked alongside two-time James Beard award-winning chef, Melissa Kelly. Spending time at Bottega Ristorante in Napa Valley, the heart of the culinary scene, he later landed a job as Sous Chef at the award-winning Sonnenalp, in Vail, Colorado. And now, he’s drawing from all his travels combined to put a global spin on Italian cuisine right in the heart of iconic South Beach.


And with Chef Jason’s new perspective, comes fabulous new menu offerings. To kick-off 2016, Bianca is spicing up evenings with hot new plates like “Ravioli di Cocoa” stuffed with duck confit and kabocha; pan-seared duck breast with toasted wheat berries, fried Brussels sprouts, toasted hazelnut, date puree and duck jus; and my personal favorite, the tantalizing “Carre D’anello,” a grilled rack of lamb with fregola sarda, preserved lemon, salt cured olive, baby fennel, black garlic and lamb jus. Pair it all with a choice vintage handpicked by none other than the Delano’s Maître D’ and Wine Director, the fabulous Flavio Nisti, and do as your mother told you and save room for dessert. Pastry Chef Armand Berger’s olio verde “Allegria” with fresh watermelon, blood orange gastrique, rosemary crystals and yogurt gelato; or his decadent “Sensazione Di Cioccolato” — a deconstructed plate of chocolate folletto buono, almond chocolate tuiles, orange confit and chocolate sorbet — promises a sweet ending to a posh night on South Beach that you won’t want to miss.


Bianca is located inside the Delano South Beach, at 1685 Collins Avenue. For more information about the restaurant, or to make a reservation, call (305) 674-5752.