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.

In 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.

WHAT

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.

Serving 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.

Offerings 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.

WHEN/WHERE

Mark's South Beach is located in the Hotel Nash at 1120 Collins Avenue Miami Beach. Hours of operation:

Breakfast 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.

The restaurant is available for private events Mondays and Tuesdays. Complimentary valet parking available.
Major credit cards accepted.

Reservations: (305) 604-9050