Gotham Steak House by Alfred Portale
Alfred Portale, chef and owner of perennial New York City favourite Gotham Bar & Grill, is among the culinary leaders featured at Fontainebleau Miami Beach. Gotham Steak House encompasses two-levels with indoor and alfresco dining. Portale's menu expands beyond modern American steakhouse fare to include fresh seafood, speciality cuts of meat and 500+ wines from around the world. Design highlights include a brilliant chandelier of hand-blown glass, an open exhibition kitchen and a two-level, glass-enclosed wine tower.Gotham Steak House's accessible cuisine appeals to both youthful diners looking for adventurous food and distinguished guests who appreciate time-honoured cooking. Drawing inspiration from his Italian heritage, extensive background in French technique and admiration for Asian simplicity, Chef Portale's dishes each have their own architectural design, bringing attention to the colours and textures of the carefully crafted recipe and adding to the dining experience.
SCARPETTA by Scott Conant
Scott Conant, formerly of L'Impero and Alto, is at the helm of Scarpetta, Fontainebleau Miami Beach's Italian restaurant and an outpost of his recently opened restaurant of the same name in New York City. The restaurant features ocean and poolside views, a wrap around veranda as well as casual dining areas and a cocktail lounge. A light, airy and sophisticated interior displays a refined nautical palette, with elements that reference mid-century Italian design. Floor to ceiling columns, reminiscent of coral or weather-worn driftwood, line the windows, adding an organic, sculptural element. The restaurant's bold architectural features highlight Conant's regional menu featuring clean, crisp flavours prepared in layers to reflect the quality of locally sourced ingredients. Known for coaxing the most sublime flavours out of the simplest ingredients, Conant relies on Florida's bounty of farm-fresh and organic produce to craft menus of surprising complexity.
HAKKASAN by Alan Yau
Alan Yau, praised for single-handedly changing the face of Chinese cuisine within the United Kingdom, is the owner of Britain's only Michelin-rated Chinese restaurant, Hakkasan. This award-winning restaurant makes its U.S. debut at Fontainebleau Miami Beach. Hakkasan offers diners a diverse menu of New World wines and sake to complement Yau's inventive Chinese fare. This sleek and contemporary restaurant is located on a fourth floor rooftop that affords guests stunning views of the beach and Atlantic Ocean. The name Hakkasan pays homage to Yau's ethnicity - Hakka refers to the people from the New Territories of Hong Kong while san is the respectful Japanese form of address. Although Hakkasan is rooted in the culinary traditions of China, the restaurant's philosophy and cuisine is not chained by convention.
La C'te by Sean O'Connell
Inspired by the C'te d'Azur, La C'te at Fontainebleau Miami Beach is a chic, two-level restaurant situated beach and poolside. The poolside restaurant's relaxed environment serves simple, accessible fare to those looking to dine casually and in style. Menu highlights include fruits de la mer, salads, crudit's, char-grilled seafood and meats, all complemented by refreshing desserts. The open-air restaurant on La C'te's upper level overlooks the pool and ocean and offers guests the flavourful cuisine of the South of France, as well as a lively DJ inspired bar scene with fashionable cocktails and tapas-style snacks.
Capturing the essence of the glamorous history at Fontainebleau Miami Beach, Vida offers guests an energetic yet composed atmosphere. The restaurant caters to guests whether seeking a casual quick meal or a social dining experience. Serving breakfast, lunch and dinner, Vida offers Pan-American cuisine influenced by Florida, California, Mexico, Peru, Argentina, Brazil and the Caribbean.Boasting an exhibition kitchen complete with rotisserie and hearth ovens as well as a sumptuous pastry station with mouth-watering desserts including signature souffl's, Vida inspires a multi-sensorial dining experience.