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L’echon Brasserie, the Hilton Cabana Miami Beach Hotel   

6261 Collins Avenue, Miami Beach,  786.483.1611. www.pubbellyboys.com

A seaside, French-style brasserie with the Latin touch

chef josh elliott

open kitchen 

dates

croque madame 

fish

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 by Simone Zarmati Diament

photos: SFG

What’s a L’Echon? Is it French? Is it Spanish? (un lechón is a suckling pig).  It really is the invention of the trio behind Pubbelly Restaurant Group – Andreas Schreiner, Sergio Navarro and Jose Mendin – a 150-seat, 2,500-square-foot indoor, outdoor  Pubbelly-style,  seaside bistro with French Miami flair in the newly renovated Hilton Cabana Miami Beach hotel at 6261 Collins Avenue.

 Executive Chef Josh Elliott, who began as a sous-chef at Pubbelly in 2012, co-runs L'Echon’s open kitchen with Mendin, and executes an eclectic brasserie-type menu of shareable plates alongside craft beers, wines and cocktails, cool music a friendly staff and a welcoming décor. “We have always talked about a little place where we could nod to modern interpretations of classic French dishes,” explains Schreiner.

The vast menu begins with the raw bar or Fruits de Mer, ($3.50-$70) with Huîtres du Jour – day-fresh east and west coast oysters, a selection of crudo dishes along with the Cabana Plateau – one dozen oysters, half a Maine lobster, ceviche, mussels and poached shrimp. Tartines ($4-$14) or open faced sandwiches, list selections of Foie Nutella – duck liver mousse, candied hazelnut and ciabatta toast; Pan con L’echon – cochinillo, pickled shallots, mojo aioli; and Croque-Monsieur– cox farms ham, gruyère, béchamel, or Croque-Madame topped with a fried egg.

Hors d’oeuvres ($12-$16) include Dates Avec L’echon - bacon, cochinillo, tomato, pork jus, arugula salad along with more adventurous offerings like Cervelle de Veau Meunière – pan roasted veal brains, caper, brown butter, blue crab tartar and Moëlle Rôtie en Croûte – roasted bone marrow, mushroom duxelle, leek fondue and puff pastry.  Les Pâtes & Riz ($17-$25), offers a selection of three pastas and rice dishes, including a Riz aux Fruits de Mer – lobster, scallops, shrimp, crawfish, coconut milk, lobster nage and cashews and Tagliatelle à la Truffe Noire with roasted wild mushrooms, truffle-soy butter and parmigiano reggiano.

Les Plats Principaux ($19-$35) include the filling Navarin d’Agneau – braised lamb shank, flageolet fricassée, charred onions, rosemary lamb jus; Cochon de Lait – suckling pig, céleriac rémoulade, house mustard-sherry jus and Confit de Canard – duck leg confit, charred carrots, carrot puree and ginger.  The wood fire Le Grill ($8-$110) utilizes a mixture of Alder, Grapevine, Hickory and Mesquite woods to make  smoked veggies and proteins including a Whole Branzino, a 21oz Côte de L’echon and the 34oz Côte de Boeuf.

Desserts ($9) - from the young and talented pastry chef Maria Orantes - include twists on French classics such as Crème Brûlée with blueberry preserves, crème brûlée foam and seasonal berries; Brown Butter Tart Tatin with Granny Smith apples, puff pastry, ricotta cream and house made brown butter ice cream; Tiramisù Aux Fraise featuring ladyfingers, fresh strawberries, strawberry cremeux, dulce de leche mousse, strawberry dust and chocolate croquant; and a warm Chocolate Croissant Bread Pudding  with flaky chocolate croissant, milk chocolate custard, salty caramel ice cream and peanut shortbread.

 At the helm of the restaurant is GM Simeon Humphreys, formerly of PB steak and The Genuine Group;  and chef and mixology maven Ashley Danellamanages the beverage program.

 

L’echon Brasserie,  the Hilton Cabana Miami Beach hotel at 6261 Collins Avenue, Miami Beach

 786.483.1611. www.pubbellyboys.com .

 
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Founded by Christina Ong, COMO Hotels and Resorts develops and manages handpicked, individually curated properties: The Halkin by COMO in London, two Metropolitan by COMO hotels in London and Bangkok, Parrot Cay by COMO in the Turks and Caicos, Cocoa Island by COMO in the Maldives, and three Uma by COMO experience resorts in Bali and Bhutan.  Maalifushi by COMO in the Maldives, Point Yamu by COMO, Phuket and Metropolitan by COMO, Miami Beach, are the newest properties to open. The company also manages COMO Shambhala Estate in Bali in partnership with its sister brand in wellness, COMO Shambhala, which promotes health, relaxation and learning through its products, services, cuisine, treatments and spa facilities within each COMO property.   www.comohotels.com
 L’echon Brasserie serves breakfast daily from 7 a.m. to 11 a.m.; lunch Monday through Friday from noon to 3 p.m. and dinner Sunday through Thursday from 6 p.m. to 11 p.m. and Friday and Saturday from 6 p.m. to midnight.
terrace bar
The pool and beach are open from sunrise to sunset, with food and beverage service from 11 a.m. to 5 p.m. The pool bar  opens until 10 p.m. on most evenings. Valet parking is available at the hotel.