Alongside restaurateurs Josh Pickard and Luke Ostrom and local industry impresarios Nicola Siervo and Karim Masri, Chef Andrew Carmelleni opened The Dutch late last year. On the menu, Carmellini transforms wholesome American flavors, creating starters like mustard-glazed pork belly with asparagus and Lake Meadow egg to yellowtail crudo with spicy watermelon. Entrees include a juicy Jamaican jerk chicken and Thai chili-glazed soft shell crab. The adjoining Oyster Room offers caviar, ceviche, and a savory selection of freshly shucked oysters. From the bar come craft beers, a variety of regional wines, and creatively classic cocktails (the Old Fashioned Blossom mixes Jim Beam Rye with bitters and rosemary and sage honey). “The selection reflects a renewed pride in America’s artisanal roots—which, at heart, is what The Dutch is all about,” wrote The
Miami New Times. We couldn’t agree more.
Julia Ford-Carther, Gilt City Editor
“It’s worth the trip to the W Hotel in South beach to indulge in a few bites and one of the expertly made cocktails, even if you just sit at the bar. Try the Astringent Barrel-Aged Cocktail #3 if you’re feeling adult, or the Havana Cocktail for an after-school snack.” (Tasting Table)
“Lots of hype, with the food, drink, ambiance, and attitude to back it up.” (Miami New Times)
“This ultra cool, relaxed space is the sister to one of New York’s hottest restaurants. It opened in South Florida during Art Basel week in November 2011 and it has become a true dining destination.” (CBS Miami)
The Dutch Tasting Menu
Canape
Shigoku Oyster
with moonshine granite and candied orange zest
Specialty Cocktails from Troy & Sons Moonshine
First Course
Caviar Pie
with lemon crème fraîche royale and eggs mimosa
Moët Champagne
Second Course
Uni Custard
with diver scallop tiradito
Moët Champagne
Third Course
Ricotta Cavatelli
with Teleggio fonduta and summer truffle
Moët Champagne
Dessert
A Summer Selection of Desserts by Josh Gripper
pies, doughnuts, profiteroles, ice creams and sorbets
Chef de Cuisine Conor Hanlon has always felt at home in the kitchen. At the age of 14, he started working in restaurants. After two years at Nantucket’s French brasserie, Chanticleer, Hanlon knew he was destined for a career as a chef and sought out the nation’s top toques to hone his skills.
After landing a job at Café Boulud in Palm Beach, Hanlon experienced the culinary world in a whole new light. He eventually joined another Boulud team in Las Vegas to work under Wesley Holton at DB Brasserie at Wynn Hotel, where he was quickly promoted to
executive sous chef at one of Las Vegas’ most touted dining destinations. An offer to open DB Bistro at the Mariott Marquis on Brickell Avenue, lured Hanlon to Miami, where he earned rave reviews for the downtown bistro’s culinary offerings. Currently at the Miami outpost of The Dutch, Hanlon works closely with Carmellini and fellow owners on operations, menu development and specials, adding a bit of homegrown Miami flavor to The Dutch’s roots-inspired American cuisine.
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The following terms and conditions apply to all promotional vouchers ("Vouchers") purchased through Gilt City, Inc. or its affiliated companies ("Gilt City"), except as otherwise specified on any particular Voucher and except as otherwise required by law. In the event of a conflict between these terms and conditions and the actual Voucher, the Voucher itself will control. All persons purchasing, printing, accepting, using or attempting to use any Voucher (each, a "Customer") agree to these terms and conditions.
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