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Issue link: https://digital.miamilivingmagazine.com/i/1127416
RWSB features a new menu including the debut of Sunday Brunch from noon–4 pm. "We wanted to offer our own interpretation of timeless dishes as well as contemporary items," says Chef Gripper. "We're excited for fans and the uninitiated to experience RWSB, knowing they will all enjoy the same exceptional dining experience they have come to expect at W South Beach." Highlights include Yellowtail Crudo with fresh avocado ponzu, and pickled fresno and French Toast topped with lemon cream, toasted hazelnut, and apple. Enjoy creative dishes such as Kale Frittata with Meredith Farms feta; Jerk Chicken & Waffle dressed with habanero syrup and a side of pikliz (a Haitian condiment with pickled cabbage, carrots, bell peppers and Scotch bonnet peppers); Steak & Egg Burrito with pico de gallo; and Duck Hash & Sunny Side Eggs with red eye gravy. On the lighter side: a Smoked Salmon plate with the classic accoutrements and avocado toast on sourdough bread with poached eggs. And Sunday Funday would not be complete without refreshing libations —brunch goers can enjoy $30 bottles of rosé or cocktails on offer (mimosa, bellini, michelada and Bloody Mary) with an option to upgrade to 2-hour bottomless for only $25 person. Lunch and dinner plates exhibit the same sophisticated sensibility with pizzas and pastas made in-house; locally sourced fish; prime cuts of meat; and garden-fresh produce. Notable dinner dishes include Grilled Octopus – caldo de pescado and crispy yucca; roasted beet salad with goat cheese, almond, and prosciutto; Ricotta Ravioli with fava beans and summer truffle; and Smoked Pork Chop with English peas and spiced baby carrot. ML RWSB is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach. For more info, visit www.rwsbmiami.com or call 305-938-3111.