Sogliola alla Scapece
The Surf Club It was the hotel where the stars of the moment rubbed shoulders during their stay in Miami. It was a tremendous New Year's party to ring in the year 1931 that launched it and, 90 years later, this same ballroom now stands proud as lido , his new Mediterranean cuisine restaurant.
elizabeth taylor, Frank Sinatra and the Dukes of Windsor –The Champagne Bar that caters to Lido honors them with a cocktail of prosecco, peach puree and elderflower foam– used to stay at what is now called the Four Seasons Hotel and Residences, owned by tire magnate Harvey Firestone .
His was not just any hotel, but rather it functioned as the place where the great rubbed shoulders gracefully in privacy and surrounded by the luxury and opulence that satisfied them so much. Yes release I visited him, it's just that they weren't fooling around here. They also say that Winston Churchill used to paint in his room, that elizabeth arden she set up her parades here and it was nothing unusual to see some other kayak in the pool. tables made of ice For a dinner? They also had them, yes.
The New Year's Eve that gave life to The Surf Club
With a reform Giving it new life four years ago, The Surf Club has been slowly taking steps to put itself back on the Miami map, specifically in the art deco area of Miami. surf side , close to white sand beaches and between Miami Beach and Bal Harbor . Although it is no longer the nerve center and operations of the rich and famous, it still maintains that feeling of exclusivity.
Its calm and apparent sobriety is hidden between shades of blue and a harmonious green that is now capable of transporting the Southern Italy , with an interior design by the designer and architect joseph dirand and now with the addition of Lido, the new restaurant led by Italian chef Antonio Mermolia and where mahogany arches welcome you into the dining room adjoining a terraced champagne bar, palm trees and sunbeams.
Lido and its Champagne Bar
The chef celebrates the art of simplicity and southern Italian sensibility between delicate dishes raw and demure in quantity but not in quality, added to some pasta inspired by Calabria , the place where he was born and where he began his profession working in his parents' hotel, with a lime fish with grilled zucchini; North Atlantic yellowfin tartar; Japanese ricciola with hand-cut hamachi, tangerine and mint; or an eliche pasta with cherry tomatoes and basil.
Although they are his pizzas from him, the essentials from his recipe book, made with a fermented dough for 72 hours and cooked in a Neapolitan oven wood-fired: with San Marzano mozzarella, anchovies and oregano; robiola cheese, parmesan, Parma prosciutto and arugula. And in season, the truffle is not lacking.
We are in Italy with a stopover in Miami and if we are missing something so that the Lido route continues on the right track, it is the perfect cocktail. Here they serve those of The Champagne Bar of the hotel, open since 2017 and run by Valentino Longo , named "America's Most Creative Bartender" by Tales of the Cocktail. Your essence Negroni –with three different gins–, the Decisive Moment –Londo's winning horse with Bombay Sapphire, a lactic mixture of sherry wines, coconut olive oil– or The Surf Club Martini –a twist on the original 1884 Turf Club Martini, considered the 'grandfather of the Martini' as it was the first to mix gin and vermouth– are consolidated in a menu that will soon grow into a menu called Extravaganza and that will pay tribute to those wonderful years of the hotel.
champagne-bar
There is no hotel or restaurant worth its salt today that does not have in mind the factor of sustainability in its modus operandi and is working together with the organization clean the world with which The Surf Club stands out, helping to recycle all the soaps and liquid amenities in the rooms.
"CTW processes the materials creating new products that are sent to countries and regions that need them," they communicate from the hotel. "In addition, we have also had a lot of success with orea , a technology of 'clean' waste that replicates the natural digestion process to turn them into water", they continue. There are also no paper cups and lids, but instead there are biodegradable products or products made with plants. Plastic coffee and tea strainers have been changed for bamboo ones and removed all water bottles to be replaced by canned water.
The luxury that is lived here has an ancient soul but it does not let the view of a delicious future that knows how to take care of the sea that beautifies it, the city that takes care of it and the planet that welcomes it. Well done Lido!
Frank Sinatra hanging around the grandeur of The Surf Club