The Spring 2014 opening of Earls Kitchen + Bar brings one of North America’s most successful, family-owned, independent restaurant groups to South Florida’s iconic Dadeland Mall. With 65 restaurants – 61 in Canada and 4 in the United States (Denver, Colorado and Bellevue, Washington) the move marks Earls highly anticipated expansion into the Eastern United States. With a fresh and exciting new concept for Miami, Earls is sure to be a destination for South Florida foodies looking for delicious cuisine, a spirited vibe, and creative craft cocktails.
The successful concept marries irresistible food with beautifully designed dining rooms alongside fun, lively bars offering diners a comprehensive global menu that serves up fresh, made from scratch ingredients in a dynamic atmosphere.
Stan Fuller, owner of Earls’ restaurants is excited to bring the brand to Dadeland Mall’s redeveloped new wing. “At Earls we believe that the kitchen is our soul and the bar is our spirit”, says Fuller. “This is apparent in the passion to deliver the best possible experience that goes into everything we do–from our house-made condiments and breads to our warm and friendly servers, to our carefully curated cocktail list. We believe that soul, combined with a great global menu and a beautiful, buzzy dining room will make us a perfect fit for Miami’s diverse, multicultural community and savvy dining public.”
The ingredient driven menu will be overseen by executive chef Luke Verkuylen and will feature a variety of authentic global and seasonal dishes, with an eye toward tapping local suppliers for ingredients. Diners will enjoy the expansive selection of appetizers, Certified Angus steaks, tempting salads, freshly baked breads, and several unique menu items specially crafted for South Florida appetites. Appetizer highlights will include the crunchy Cambodian Prawns; flavor packed Los Cabos Chicken Tacos and the vibrant Spicy Tuna Sushi Cone. Made to order entrees are paired with dressings and sauces made in-house daily; among them are Earls’ signature New England style Lobster Roll; an authentically spiced Jeera Chicken Curry and a variety of main plate salads including the Champagne Berry Spinach Salad. In addition to great sandwiches, steaks and poultry, fresh sustainable fish will be abundant including Dominical Fish Tacos and Cobia Ceviche. Not to be outdone, tantalizing desserts are prepared in-house and will include classic Earls’ Warm Chocolate Sticky Toffee Pudding; fresh berry desserts and seasonal pies.
With a commitment to using only 100 percent fresh squeezed in-house juices and handmade syrups, Earls will feature a selection of craft cocktails infused with seasonal ingredients in addition to a curated list of local and regional craft beers. A well-priced wine list will offer a comprehensive wine by-the-glass program along with reserve bottles for special occasions. Beverage director Cameron Bogue, who prior to joining Earls developed cocktails for Daniel Boulud’s restaurant group, is designing an innovative menu of updated classic cocktails and fun tropical libations; such as the Earls Old Fashioned and Pineapple Ginger Margarita.
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