MIAMI/SOUTH FLORIDA Although chef Andrew Carmellini considers Miami a second home (he spent his childhood visiting his grandparents in Little River, in Miami-Dade County) the restaurateur, along with Josh Pickard and Luke Ostrom, never set out to open a second location of the Dutch. That changed after the co-owners realized the success of the restaurant's New York location, and on November 14, they opened the second outpost of the eatery in partnership with Miami restaurateurs Karim Masri and Nicola Siervo.
Housed on the ground floor of W South Beach Hotel & Residences, the restaurant boasts about 2,385 square feet inside with an additional 660 square feet outside. Meyer Davis Studio designed the space (the firm also designed Carmellini's other restaurant, Locanda Verde, in New York's TriBeCa neighborhood) with natural oak flooring, white brick walls and furnishings, a zinc bartop, and high ceilings. The Dutch has seating for 170, an oyster bar, and an intimate, private dining room with a floor-to-ceiling wine display and seating for 14. For larger events, the restaurant's main dining room can accommodate up to 70 guests.
Elements and menu items are similar to its sister location including the extensive raw bar with a large selection of oysters, seasonal pies, and American fare. To take advantage of the local produce, Carmellini added dishes like Teena's tomatoes, Little River burrata, and arugula salad, along with the roasted beets, grapefruit, pistachio, and local goat cheese appetizer. All dishes are influenced by flavors from the Caribbean, Morocco, the Gulf Coast, Cuba, Italy, and U.S.