MIAMI: The Betsy Hotel Launches Private Dinners With Executive Chef Andrew Zarzosa

The Betsy Orb (Photo by Cheryl Tiu)

The pandemic forced most hotels around the world to temporarily halt operations. In Miami, the re-opening phases have come in waves, with many businesses opting to remain closed or to continue strictly adhering to health and safety protocols, despite the Florida governor’s controversial recent lifting of restrictions. While The Betsy Hotel South Beach is still currently closed– it officially re-opens in December– executive chef Andrew Zarzosa and his team will begin to offer socially distanced dinners outdoors at their atrium, or privately in their Library, in a new series called, “Friends of The Betsy.”

The bar set up at The Betsy Hotel’s Library for their private dining (Photo by Cheryl Tiu)
(Photo by Cheryl Tiu)

Andrew took on the position of executive chef this April. A Miami native, he trained at Alinea in Chicago, led the food and beverage programs at Hunter’s Room & Grill at The Westin Dubai, Makati Shangri-La in Manila, Shangri-La Rasa Ria in Kota Kinabalu, and The Fairmont Jakarta– where he was executive chef for five years. He also founded Asian-inspired eatery Yuzu (formerly at the Design District, and now at The Citadel), where we’ve done a few Cross Cultures events together, highlighting Filipino flavors in Miami. Apart from his talent, Andrew is one of the nicest people you’ll ever meet.

The Betsy Hotel’s executive chef Andrew Zarzosa (Photo by Cheryl Tiu)

While The Betsy will still be offering takeout and delivery from their flagship The Alley and LT Steak & Seafood restaurants, this dinner series is a a multi-course experience that truly spotlights Andrew in his element. It is heavily influenced by Andrew’s heritage (he’s half Mexican, half Spanish), his years working fine dining in Asia, and his strong affinity for Japanese ingredients and techniques, and local Florida produce. Wine-pairing is available, which I highly recommend. It is thoughtfully put together by assistant F&B director Robby Harding (who came from Momofuku New York and DC, where he was general manager). The experience is also highlighted by Rene Forte’s (who has been with the hotel for 5 years) personable service. Honestly, it’s one of the most delicious and memorable dining experiences I’ve had in Miami to date. I highly recommend it.

Here’s what we had:

Welcome cocktail of Mezcal Margarita (*We were each given our own The Betsy hand sanitizers, too.)

(Photo by Cheryl Tiu)

Sopes topped with Maine Bafun uni, avocado, shisho and osetra caviar

(Photo by Cheryl Tiu)

(*Non-seafood option: grilled peaches)

Blue corn tostada with sweetbreads, pipicha-sunchoke salsa, watermelon radish, oxalis

(Photo by Cheryl Tiu)

*π‘ƒπ‘Žπ‘–π‘Ÿπ‘’π‘‘ π‘€π‘–π‘‘β„Ž 𝐿𝑒𝑐𝑖𝑒𝑛 πΆπ‘Ÿπ‘œπ‘β„Žπ‘’π‘‘ 2016 π‘†π‘Žπ‘›π‘π‘’π‘Ÿπ‘Ÿπ‘’ π‘ƒπ‘–π‘›π‘œπ‘‘ π‘…π‘œπ‘ π‘’Μ

(Photo by Cheryl Tiu)

Casarecce carbonara, Gratitude Garden Farms mushrooms, Burgundy truffle, Harpke garlic chives

*π‘ƒπ‘Žπ‘–π‘Ÿπ‘’π‘‘ π‘€π‘–π‘‘β„Ž πΎπ‘–π‘ π‘‘π‘™π‘’π‘Ÿ 2018 𝐿𝑒𝑠 π‘π‘œπ‘–π‘ π‘’π‘‘π‘–π‘’π‘Ÿπ‘  πΆβ„Žπ‘Žπ‘Ÿπ‘‘π‘œπ‘›π‘›π‘Žπ‘¦

(Photo by Cheryl Tiu)

Miyazaki ribeye with tamarind and black garlic, served with charred Harpke Family Farm geem lettuce, lemon balm

(Photo by Cheryl Tiu)

Tomato dashi with koginut squash, chanterelles, romanesco cauliflower, salicornia

(Photo by Cheryl Tiu)

*π‘ƒπ‘Žπ‘–π‘Ÿπ‘’π‘‘ π‘€π‘–π‘‘β„Ž πΈπ‘šπ‘’π‘Ÿπ‘–π‘‘π‘’π‘  π»π‘Žπ‘™π‘™π‘π‘’π‘Ÿπ‘” π‘…π‘Žπ‘›π‘β„Ž π‘ƒπ‘–π‘›π‘œπ‘‘ π‘π‘œπ‘–π‘Ÿ 2016

(Photo by Cheryl Tiu)

Honeycrisp apple tart, frangipane, local honey, fior di latte gelato

(Photo by Cheryl Tiu)

*π‘ƒπ‘Žπ‘–π‘Ÿπ‘’π‘‘ π‘€π‘–π‘‘β„Ž π‘…π‘œπ‘¦π‘Žπ‘™ π‘‡π‘œπ‘˜π‘Žπ‘—π‘– 2016 πΏπ‘Žπ‘‘π‘’ π»π‘Žπ‘Ÿπ‘£π‘’π‘ π‘‘

(Photo by Cheryl Tiu)
Thank you so much to this amazing team!(L-R) Robby Harding, Rene Forte, Andrew Zarzosa (Photo by Cheryl Tiu)

The dinner is priced at $150 to $175 (approximately 5 to 6 courses) or $225 to $250 (inclusive of wine pairings). Bookings can be made by emailing ltsteakandseafood@thebetsyhotel.com.