To re-open the Setai Grill with its beautiful mother-of-pearl communal table and private nooks of indoor and outdoor tables,  Executive Chef Mathias Gervais and Chef de Cuisine Thomas Griese -- who together combine work experience at seven Michelin-starred restaurants, under the tutelage of cooking greats like Joël Robuchon, Thomas Keller, Annie Feolde, Paul Bocuse, and Andre Rochat -- are offering a menu composed of rich cattle cuts, southern European plates, seasonal and local ingredients and products from the industry’s most renowned purveyors.

“The Setai Grill is a perfect marriage of Chef Gervais’ authentic French culinary training, techniques and recipes—and Chef Griese’s intricate experience with classic American cuisine,” explains Guenter Richter, vice president and managing director of The Setai, Miami Beach.   

On the meat menu Filet (12oz),  a Dry-Aged Prime New York Strip Loin (18oz), a 35-Day Dry-Aged Black Angus Prime Bone-in Rib Eye Steak (22oz), a Porter House (26oz), and the signature Setai Tomahawk Bone-In Steak (32oz).

Additional menu selections include items like Le Caviar with Florida stone crab, crème fraîche, and 1 oz. of caviar from either California, the Caspian Sea, or Russia; Foie Gras Terrine ; Côte de Boeuf with roasted potato gratin and Roquefort sauce; and Blanquette de Veau, braised veal en cocotte, mushrooms, carrots, onions, leeks and potatoes.  Items from the sea include Florida’s rock lobster served with grilled vegetables and basil nage; and monkfish with tomato confit, pinenuts, sauce vierge and roasted fingerling potatoes.

At the Setail Lounge, in addition to small plates & snacks served at the bar, there is a display of charcuteries and salumi;  seafood on ice and bone-in jamón Ibérico sliced on-demand.

The Setai Grill and The Setai Lounge are open Wednesday – Sunday for dinner; Wednesday, Thursday and Sunday from 6:30 p.m. to 11:00 p.m., Friday and Saturday from 6:30 p.m. to midnight.   305.520.6400 or 305.520.6800www.thesetaihotel.com

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