Mark Militello, the chef who put Miami on America's culinary map and
has continued to receive a steady stream of top awards, including
a James Beard Award for Best Regional Chef. Food & Wine magazine's
'Best Restaurant Award' in 2000 marked his triumphant return to Miami
with the opening of Mark's South Beach, which went on to be designated
as one of 'America's Best New Restaurants' by Gourmet magazine and
Best New Formal Restaurants by Bon Appetit.
addition, the prestigious Conde Nast Traveler
May 2001 Hot List issue, featuring the '100
top new restaurants in the world,' cited
Mark's South Beach. It was the only Florida
restaurant to make the list. Most recently,
culinary reporter Florence Fabricant selected
Militello to take part in 'The Chef,' a New
York Times dining section eight-part feature.
A recent addition to the Mark's South Beach
team is executive chef Larry LaValley, who
sports an impressive resume, with prior stints
including such notable restaurants as Daniel,
Union Pacific, Bouley Bakery and Oceania.
Drawing an eclectic crowd of serious gourmets, South Beach trendsetters
and celebrities to the lobby of the chic, historic Nash Hotel, the design
of Mark's South Beach, created by Peter Page, sports mahogany walls,
cozy black and gold speckled upholstered booths, and an open exhibition
kitchen. The restaurant seats 110 indoors and 30 outside. French doors
lead to a terrace where patrons can dine next to the hotel's three swimming
pools (fresh water, mineral and salt water). A power table in the main
dining room seats ten and a private dining room seats 25. The menu encompasses
the clean explosive flavors and superb culinary innovations that made
Militello one of the most celebrated chefs in the 1990s.
breakfast, lunch and dinner, Mark's South
Beach offers starters ($9 to $20) ranging
from Turks and Caicos cracked conch, served
ceviche style with vanilla and rum to homemade
ricotta 'ravioli' with wild mushrooms, tomatoes
and asparagus. The contemporary American
dinner menu, true to form, is located with
delectable, offbeat seafood dishes, such
as orange cardamom glazed salmon ($27) and
farm raised Pacific shrimp on a saffron fennel
risotto, served with sunburst squash and
roasted tomato jalapeno butter ($32). Militello
is equally adept with meat dishes.
include a succulent roasted Colorado rack
of lamb with raised endive and potato gratin
($43), dry aged Black Angus sirloin with
fire roasted oyster mushrooms and garlic
mashed potatoes ($39) and slow cooked Bell & Evans
chicken breast with wilted arugula, roasted
bliss potatoes, capers and olive jus ($24).
For those who want it all, a daily chef's
tasting menu is available upon request.
Mark's South Beach is located in the Hotel Nash at 1120 Collins Avenue
Miami Beach. Hours of operation:
Wednesday through Sunday 7:00am to 11:00am,
lunch from noon to 3:00pm, dinner 7:00pm
to 11:00pm, Wednesday through Thursday, Friday
and Saturday until midnight. Sunday brunch
is served during breakfast and lunch hours.
restaurant is available for private events
Mondays and Tuesdays. Complimentary valet
Major credit cards accepted.