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 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.)
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
*𝑃𝑎𝑖𝑟𝑒𝑑 𝑤𝑖𝑡ℎ 𝐿𝑢𝑐𝑖𝑒𝑛 𝐶𝑟𝑜𝑐ℎ𝑒𝑡 2016 𝑆𝑎𝑛𝑐𝑒𝑟𝑟𝑒 𝑃𝑖𝑛𝑜𝑡 𝑅𝑜𝑠𝑒́
Casarecce carbonara, Gratitude Garden Farms mushrooms, Burgundy truffle, Harpke garlic chives
*𝑃𝑎𝑖𝑟𝑒𝑑 𝑤𝑖𝑡ℎ 𝐾𝑖𝑠𝑡𝑙𝑒𝑟 2018 𝐿𝑒𝑠 𝑁𝑜𝑖𝑠𝑒𝑡𝑖𝑒𝑟𝑠 𝐶ℎ𝑎𝑟𝑑𝑜𝑛𝑛𝑎𝑦
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
*𝑃𝑎𝑖𝑟𝑒𝑑 𝑤𝑖𝑡ℎ 𝐸𝑚𝑒𝑟𝑖𝑡𝑢𝑠 𝐻𝑎𝑙𝑙𝑏𝑒𝑟𝑔 𝑅𝑎𝑛𝑐ℎ 𝑃𝑖𝑛𝑜𝑡 𝑁𝑜𝑖𝑟 2016
Honeycrisp apple tart, frangipane, local honey, fior di latte gelato
*𝑃𝑎𝑖𝑟𝑒𝑑 𝑤𝑖𝑡ℎ 𝑅𝑜𝑦𝑎𝑙 𝑇𝑜𝑘𝑎𝑗𝑖 2016 𝐿𝑎𝑡𝑒 𝐻𝑎𝑟𝑣𝑒𝑠𝑡
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.
