Corsair by Scott Conant, the second venture in South Florida by Chef Scott Conant, opened its doors within the Turnberry Isle Miami Resort and Golf Club located between Miami and Fort Lauderdale.

A departure from fine dining, Corsair represents a new spirit of hospitality based on rustic, refined fare. Lining the champion Miller Golf Course, the restaurant treats guests to dishes that are rooted in the farmhouse cooking of America and the Mediterranean using ingredients modified by the seasonal pantry of Florida’s rich landscape.

“The restaurant, through its name, menu, details, and design, highlights the age of discovery, celebration of the local terroir, and a revival of the honest values of cooking,” Chef Conant says. “Our location alongside Turnberry Isle Miami’s lush rolling greens, in addition to Meyer Davis Studio’s superior design, bring to life the restaurant’s fundamental connection with the land, as well as our mission to create a sense of luxury through simplicity.”

Dishes fuse Conant’s expert technique with a humble focus on freshness, sourcing, textures and taste. The menu’s signature dishes include Roasted Clams with Chorizo, and Fingerling Potatoes; Grilled Octopus with Stewed Seafood, Fregola, and Squid Ink; and Polenta draped in a Sausage and Porcini Ragu.

House made pastas can be ordered as half or full portions and present indulgent options such as a Spinach Gnudi with Mushrooms, Gruyere, and Brown Butter.

Lunch options range from salads and sandwiches to heartier entrees including Grilled Skirt Steak with Tuscan Fries and Young Lettuces and Black Bass with Lobster Broth.

To start the day, a breakfast table spread showcases an assortment of fresh local fruit, pastries from the onsite bakery, artisanal cheeses, griddle items, sliced meats, and smoked salmon.

Guests also have the option to select from one of the sweet and savory a la carte dishes such as Polenta Waffles with Muddled Cherry-Berry Compote.

Corsair also offers a refined bar program featuring local microbrews and signature cocktails designed by Rob Floyd with the capability to interchange the main spirit for added customization.

Highlights include the Signature Pineapple Spice with tequila, pineapple, jalapeño, blueberry, and crushed black pepper and the Concord Express with gin, lemon, grapes, St. Germaine and topped with pinot noir.

Designed by New York-based Meyer Davis Studio, the expansive 5,400 sq. ft. restaurant space echoes the social club character of Turnberry Isle Miami with tailored details, Moroccan tiles, natural woods, expert millwork, and rich leathers all in hues of cool blues, warm greys, and crisp whites.

Guests can choose to gather with friends at one of the high-top tables surrounding the convivial bar or enjoy a meal in the airy dining room, where freestanding tufted banquettes, bare tables, and a collection of black and white society photos create a comfortable environment complete with views of the 1,700 sq. ft., marble-clad and navy subway-tiled open kitchen.

A private dining room warmly lit by suspended sphere fixtures is separated from the main dining room by translucent glass sliding doors and accommodates up to 38 people between its indoor and outdoor spaces. For dining al fresco, the 1,400 sq. ft. terrace mimics the sleek interior.

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