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.”
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.
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 Forteβs (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.)
Sopes topped with Maine Bafun uni, avocado, shisho and osetra caviar
(*Non-seafood option: grilled peaches)
Blue corn tostada with sweetbreads, pipicha-sunchoke salsa, watermelon radish, oxalis
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Casarecce carbonara, Gratitude Garden Farms mushrooms, Burgundy truffle, Harpke garlic chives
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Miyazaki ribeye with tamarind and black garlic, served with charred Harpke Family Farm geem lettuce, lemon balm
Tomato dashi with koginut squash, chanterelles, romanesco cauliflower, salicornia
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Honeycrisp apple tart, frangipane, local honey, fior di latte gelato
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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.