Thomas Keller’s Miami outpost has a classic beach club vibe highlighted by Head Sommelier Zach Gossard’s list of Burgundy, Bordeaux and Napa wines, as well sunshine-friendly offerings like Champagne and Sancerre. Chef de Cuisine Manuel Echeverri shows off a playfully old-fashioned sensibility in dishes like soft-boiled egg with caviar and blini.
From The Sommelier: “Many of our guests tend to the classic wines from Champagne, Burgundy, and Bordeaux, with a healthy interest in California wines because of Chef Keller’s connections to the Napa and Sonoma valleys. But we also have people asking about natural wines because of the growing interest in organic sourcing.” —Zach Gossard, The Surf Cub Restaurant
Dish We Loved: Dover sole meunière