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Recognized for their excellent dessert selection, no meal at The Dutch is complete without a sweet ending. Recently-appointed Executive Pastry Chef Richard Vaughn has introduced three new tantalizing creations. For chocolate lovers, a decadent black forest souffle comprised of moist devil's food cake and paired with cherry vanilla ice cream. An indulgent and contemporary take on a classic ice cream cake is inspired by the flavors of South Florida, containing guava sorbet, cream cheese ice cream, and pastelitos. Coconut passion cake is a lovely, nutty interpretation of a traditional layered yellow cake featuring vanilla anglaise and a scoop of raspberry sorbet. The Dutch's famous salted key lime pie also received a refresh and is now accompanied by tequila lime sauce and a tangy blackberry sorbet. Designed for Miami by Meyer Davis Studio (Locanda Verde) to feel airy and fresh, the high-ceilinged 170-seat indoor-outdoor restaurant and bar is where NYC meets Miami Beach. Echoing Carmellini's Americana cuisine, every material reflects honesty. Natural light oak floors, white brick walls, zinc bar top, greyed driftwood beams, framed photographs of old Florida and other accents, all lighten and color the space with cultural references. Modern zinc pendant lamps and textured glass fixtures provide a subdued sense of see-and- be-seen. An original marble counter at the center of the restaurant houses The Dutch's oyster bar. Outdoor seating on the terrace faces the Grove and beyond, and a private dining room is set aside for intimate gatherings of 14. ML The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139. Breakfast is served daily from 7 am - 11:30 am. Lunch is served daily from noon to 4 pm. Supper is served from 6:30 pm- 11:30 pm, Sunday –Wednesday, and from 6:30 pm to midnight, Thursday – Saturday. The bakery counter is open from 7:30 am -4 pm. F.or reservations, call 305-938-3111 or visit www.thedutchmiami.com. The Dutch Chefs - Josh Gripper, Adonay Tafur & Richard Vaughn Truffle Ricotta Mezzaluna Black Forest Souffle