FOODIE FIND: COMFORT FOOD AT the Restaurant at W South Beach
By Irene Moore
The Restaurant at W South Beach has an acronym – RWSB — and a Roots American menu that reflects the American South and Puerto Rican heritages of its two chefs. Located in the former Dutch Miami Space in the W South Beach Hotel, the culinary concept is brought to us by Executive Chef Josh Gripper and Executive Sous Chef Mario Alegre.
Combining both chefs’ Caribbean inspirations and influenced by Gripper’s classical French training, the menu offers a melting pot of flavors. Must-haves are the Pizza Bianca with truffle and fresh herbs; Grilled Octopus, served with caldo de pescado(fish broth) and crispy yucca; and Roasted Beet Salad with goat
cheese, almond, and prosciutto.
Don’t miss the pastas made in-house, such as the Ricotta Ravioli with fava beans and summer truffle; prime meats such as the Hanger Steak with arroz con gandulesand salsa verde;or the Florida Catch, such as Red Snapper, made with crispy rice, miso and hon shimeji mushrooms.
The rest of the menu reflects Gripper’s refined creativity with traditional dishes such as Smoked Pork Chop with English peas and spiced baby carrot.
RWSB is also debuting Sunday Brunch, featuring options from fresh seafood to brunchy egg dishes and libations. Highlights include Yellowtail Crudo with avocado ponzu, and pickled fresno; and French Toast topped with lemon cream, toasted hazelnut, and apple.
