Miami Beach’s popular lifestyle hotel, The Confidante, has teamed up with Chef Richard Hales to present a new restaurant concept this fall: Bird & Bone, which will showcase Chef Hales’ take on the American culinary landscape. Scheduled to launch on November 27 with breakfast and dinner previews for hotel guests and locals, Bird & Bone will join the hotel’s hip-hop themed Asian-American restaurant TALDE Miami Beach.
Known for his successful midtown Miami restaurants Sakaya Kitchen and Blackbrick Chinese, Hales will source a menu that reflects the heart and soul of traditional country cuisine from independent small farms and organic butchers, touching on his passion for Southern dining. Design-wise, Bird & Bone will undergo a makeover, slated for completion in February 2017, marking the restaurant’s full launch. The style of the 165-seat restaurant will transport guests from Miami Beach to a contemporary countryside farmhouse.
The American-inspired menu will feature daily specials like the aptly named “Bone of the Day” and “Bird of the Day. Menu highlights will include Slow Roasted Lamb Ribs with White BBQ Sauce, Charred Cauliflower, Cayenne Pepper; and Mason Jar Snacks like Deviled Ham, Smoked Potato & Egg Salad, Pimento Cheese and Oxtail with Benne Seed Wafers. Desserts will be a twist on Southern classics by Chef Hales’ wife, Jenny Hales, including Bourbon Cake with Cinnamon Whipped Cream topped with Candied Pecans.
“Developing the Bird & Bone concept has allowed me to explore the roots of American cuisine, and I’m excited to share my discoveries at The Confidante. When guests enter Bird & Bone, I want them to feel like they’re entering my weekend farmhouse that features a comfortable, inviting dining experience,” says Richard Hales, chef/partner of Bird & Bone.
Upon its full completion in early 2017, Bird & Bone will also feature an in-house farmers market and to-go section open daily. The market will be hotel guests’ and locals’ go-to spot for coffee, homemade biscuits and jellies, salads, sandwiches, and specialty goods including Florida honey, cookies, organic produce and more. Market menu highlights include Chef Hales’ Fried Chicken in a take-out 12-piece “bucket” for those in a hurry, as well as a Nashville Hot Chicken Salad Sandwich on grilled Zak the Baker Country Bread, Coleslaw and a Kosher Pickle.
“At The Confidante, we have set out to create the ultimate guest experience, and our food and beverage offerings is a crucial part of that,” says JP Oliver, vice president/managing director, The Confidante. “It was love at first bite; I had no doubt that Chef Hales’ interpretation of Southern comfort food would be the perfect addition to our hotel. As we prepare the space for the full experience early next year, we are excited for guests and locals to get a sneak peak now and indulge in Hales’ unique style of cuisine.”
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