18261


1826 Restaurant & Lounge opens in Miami Beach
 
1826 Collins Ave, 305.709.0000  www.1826Collins.com

Exquisite contemporary American cuisine in a chic four-level glass structure

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18262

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 by Simone Zarmati Diament

photos: SFG

The sleek four-level glass and metal structure of the newest restaurant and lounge with an Orwellian numeric name, definitely adds a hyper modern look to this Art-Deco part of Collins Ave.

Each floor of the elegant 8,200 square ft. 1826 Restaurant & Lounge, the brainchild of owner Tagir Saydkuzhin, gets sleeker as you go up the fast and silent elevator.    Designed by Samy Chams of Prospect Design  – his portfolio includes the VIP Room in St Tropez, Baôli in Cannes and L’Arc Restaurant-Bar & Club in Paris –brushed concrete, warm woods, extravagant chandeliers and  bronze accents create a warm, welcoming environment with a fascinating ongoing view of the greatest show in town – South Beach at night.

While the hostesses at the reception desk are gorgeous, smart and helpful, and the wait staff1826 executive chef danny grant_1826 restaurant  loungehand-picked for its knowledge and affability, the star is undoubtedly the exquisite food at the hands of Chef Danny Grant and his team.

“I wanted to create a night spot that would combine the best food with the best music and the best service,” declared the Russian-native Mr. Saydkuzhin, for whom this is a first.   The Michelin-starred chef Danny Grant,   formerly the Executive Chef of RIA and Balsan at the Waldorf Astoria Hotel Chicago  and was named Food & Wine best new chef  in 2012, was hired to create a 3-section seasonal  contemporary menu –  The Harvest, The Hook, The Hunt –  with local, regional and luxury ingredients.  The wine list by sommelier Zach Gossard – formerly wine director at The Fountainebleau’s Gotham Grill and Scarpetta – accessible in an iPad, is well chosen with moderately-priced bottles that pair well with the menu and with the desserts by Pastry chef Angela Ng – formerly of  L’Hermitage in Beverly Hills, CA .

Chef Grant loves highlighting simple ingredients to create complexly flavored dishes, all easy to share, and we paired all the dishes with one wine:  a medium-bodied, austere yet lively  Château de Saint Cosme 2011, Gigondas, by Louis Barruol ($65) – a blend of Grenache, Syrah, Mourvèdre and Cinsault which did not overwhelm but brought out the delicate flavors of the dishes .

From the Harvest, there was the memorable Trumpet mushroom roasted and poached with panisse –  fried chickpea flour dumplings from northern Italy or the south of France –  sweet lobster and sauce vin jaune ($18); leek croquettes oozing Petit Basque cheese and potato and fragrant with black truffle ($10); a creamy and velvety Cucumber gazpacho with almond, dill and gin snow ($8) or the sinfully rich but worth every mouthful Périgord Black truffle risotto with Madeira, fine herbs and Robiola cheese emulsion ($58).

From The Hook, you can’t help get hooked with a King crab poached with bottarga, tagliolini and milk braised garlic or with green garkic, sweet corn and scallop dumplings ($16); Florida shrimp, roasted with Kataify –shredded Phyllo– in a mint coriander sabayon ($13) or Yellowfin tuna tartare with Heiloom tomatoe, black olive and basil ($19) or yet, a lobster lasagna with romaine, brioche and tomato preserve ($38).

From the Hunt section, there’s a well-seasoned beef tartare with red onion, celeriac and horseradish ($5), a delicate, creamy and deep-flavored egg and black garlic custard with Manchego cheese and jamón Ibérico in a Satsuma egg shell ($12); a pavé of foie gras with strawberry, young onion and liqueur St. Germain cut in four squares and accompanied by brioche toasts ($19); young chicken roasted and confited with garganelli pasta, black trumpet mushroom and a smooth and creamy sauce blanquette ($17); and a perfectly grilled slab of short rib with Jerusalem artichoke, Meyer lemon and roasted Brussels sprouts.

For dessert we chose an unforgettable lemon sorbet, tart and fragrant, set on two little cones, a deconstructed Key lime pie – that I had a hard time understanding – and a delicious chocolate mousse and cake with toasted meringue which enclosed, in different levels of texture, the very essence of chocolate.

Following dinner, the elevator climbs up to a handsome ultra-lounge on the third and fourth levels where the sound level and ambiance are what  the nightlife crowd is looking for, with the additional of a menu of late night plates prepared by Chef Grant to go along with mixed cocktails, spirits and bubblies.

1826, is a restaurant/lounge that combines moderate prices with outstanding ambiance, food, service, décor and will soon become a favorite. Chef Grant is a talent that will hook, hunt and harvest returning diners, like me.  

Owner Tagir Saydkuzhin has spared no effort or money in this endeavor and has hit it right from the start.

 

1826 Restaurant & Lounge, Miami Beach 

 

img_0402Address: 1826 Collins Avenue Miami Beach, 
Info: 305.709.0000 info@1826Collins.com www.1826Collins.com
Hours:  dinner and late night.Main Dining Room: 6:00 pm-11:00 pm Sunday-Thursday / 6:00 pm-12:00 am Friday & Saturday. Bar/Lounge: 6:00 pm-12:00 am Sunday-Wednesday / 6:00 pm-01:00 am Thursday, Friday & Saturday

Liquor: Full bar,   cocktails 
Wines: A varied, well tought of and moderately-priced wine list  
Cuisine: Quaint and flavorful dishes
Prices for dinner:   $5- $ 58
Service: Friendly, competent
Ambiance:   chic
Cards: All major



 

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