The Restaurant at W South Beach, owned and operated by Miami’s acclaimed KNR Hospitality Group, officially opened on May 1. For the new concept, located in the former Dutch Miami space, Executive Chef Josh Gripper and Executive Sous Chef Mario Alegre have created a “Roots American” menu, influenced by their respective upbringings—Gripper’s American South and Alegre’s Puerto Rican heritage. Combining both chefs’ Caribbean inspirations and channeled through the spectrum of Gripper’s classical French training, the menu, very much anchored in traditional comfort food, reflects a diverse melting pot of flavors.

As part of the concept’s unveiling, RWSB has rolled out new menus including the debut of Sunday Brunch. “We wanted to offer our own interpretation of timeless dishes as well as contemporary items,” said Gripper. “We’re excited for fans and the uninitiated to experience RWSB, knowing they will all enjoy the same exceptional dining experience they have come to expect at W South Beach.”

Sunday Brunch is now offered noon to 4 PM. The menu features a variety of options from fresh seafood to brunchy egg dishes and libations. Highlights include Yellowtail Crudo with fresh avocado ponzu, and pickled fresno and French Toast topped with lemon cream, toasted hazelnut, and apple—perfect for those with a sweet tooth. Upscale versions of traditional dishes reflect Gripper’s refined creativity like Kale Frittata with Meredith Farms feta; Jerk Chicken & Waffle dressed with habanero syrup and a side of pikliz (a Haitian condiment with pickled cabbage, carrots, bell peppers and Scotch bonnet peppers); Steak & Egg Burrito with pico de gallo; and Duck Hash & Sunny Side Eggs with red eye gravy. On the lighter side: a Smoked Salmon plate with the classic accouterments and avocado toast on sourdough bread with poached eggs. And Sunday Funday would not be complete without refreshing libations—brunch goers can enjoy $30 bottles of Rosé, or cocktails on offer are: Mimosa, Bellini, Michelada and Bloody Mary with an option to upgrade to 2-hour bottomless for only $25 person.

Lunch and Dinner plates exhibit the same sophisticated sensibility with pizzas and pastas made in-house; locally sourced fish; prime cuts of meat; and garden-fresh produce. Select lunch items that are must-haves: Pizza Bianca with truffle and fresh herbs; Lobster Roll on potato bun and a Nashville Hot Chicken Sandwich with slaw and dill pickle. Dinner will definitely not disappoint with dishes like Grilled Octopus – caldo de pescado and crispy yucca; roasted beet salad with goat cheese, almond, and prosciutto; Ricotta Ravioli with fava bean and summer truffle; and Smoked Pork Chop with English peas and spiced baby carrot.

Anyone who knows Josh Gripper knows his mastery with sweets so Desserts are not-to-be-missed. Delectable selections include Cuban Flan made with Florida citrus and accompanied by blood orange sorbet; Salted Lime Pie with vanilla passion sauce and coconut sorbet; and Chocolate Peanut Crunch with vanilla Chantilly, yuzu and raspberry sorbet.

The beverage program echoes the RWSB signature style with tropical-inspired house cocktails: Lemon Zest Expression—vodka, basil, and lemon; Coconut Getaway—Tromba Tequila, Licor 43, coconut, lemon and egg white; Seventeenth Century—Fords Gin, Luxardo cherry liqueur, orgeat and lemon; and Raspberry Oasis—Don Q Rum, Cocchi Americano, lemon and raspberry. The wine list boasts over 400 different wines by the bottle from around the world, eighteen by the glass, and a dozen wines in the Coravin Selection. Curated by KNR Hospitality’s Antonio Ulloa, the emphasis is on wines that showcase the U.S., especially California and Oregon—which pair well with the Roots American Cuisine. The “new world” wines, particularly Californian vintages, are complemented by a more diversified selection that includes rare-to-find boutique wines as well as products from South America, New Zealand and Spain. This showcase of carefully selected wines from around the globe is sure to satisfy the wine enthusiast that is looking for a high-end wine by the glass and guests that have traveled extensively throughout the world.

The 200-seat, indoor-outdoor restaurant accommodates a range of seating options—from an intimate dinner party for 12 to a larger affair for up to 70 guests on the lush outdoor patio, known as “The Grove.”

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