Beachcraft, at the 1 Hotel & Homes South Beach, brings Tom Colicchio’s seasonal sensibility to Miami. The menu features pristine, locally caught fish and antibiotic-free meats accompanied by vibrant produce. An expansive, open kitchen anchors the restaurant, where fish, seafood dishes and vegetables are center stage. A fully stocked raw bar, salads, flatbreads and freshly made pastas round out the Beachcraft experience and an open kitchen in the rear of the restaurant invites guests to experience the action while enjoying their meal. In the month of January, Beachcraft introduced three new dishes to their menu, which include:
Spaghetti with bottarga
A sauce composed of shallot, garlic, basil, and cherry tomatoes(From our CSA program, heirloom tomatoes from Teenas Pride, in Homestead) is cooked and passed through a food mill. The tomato sauce is added to the pan followed by the spaghetti. The dish is finished with chopped parsley and bottarga. (Mullet roe). Very simple dish but really showcases their local produce.
Snapper Dish
6oz filet of local snapper is seasoned with salt & grilled over the wood fire. It is accompanied by peperonata (local stewed bell peppers also from our CSA program), charred pearl onion, and a tomatillo gazpacho sauce. The dish is topped with a micro cilantro and pickled tomatillos. Light and refreshing.
Wagyu Flat iron Dish
7oz portion of wagyu flat iron is rubbed with our secret Beachcraft dry- rub and grilled to desired temp. The dish is served with a hazelnut infused potato crema, charred pickled red pearl onion, crispy leeks, crispy potato, smoked bone marrow, veal jus, fine herbs and garnished with winter black truffles . Everything you want for a steak dish!
