MIAMI BEACH, FL (February 8, 2011) – Chef Emeril Lagasse has named Tim Doolittle to lead the kitchen as chef de cuisine at Emeril’s Miami Beach – the South Beach outpost of his namesake restaurant. Emeril’s Miami Beach is located in the historic St. Moritz Hotel building at the Lowes Miami Beach Hotel and serves lunch Monday-Saturday from 11:30am-2:30pm, dinner from 6:00pm-10:30pm Sunday-Thursday, and until 11:00pm Friday-Saturday, and brunch Sunday from 11:00am-2:30pm.
Chef Doolittle is a veteran of the fine dining scene including the kitchens of Wolfgang Puck Fine Dining Group and some of Kansas City’s most distinguished regional American restaurants. Most recently, he specialized in modern American fare as executive chef at Postrio and Wolfgang Puck Bar & Grill in Las Vegas.
“Miami Beach is one of my all-time favorite places. With the extended growing season and the Atlantic right outside our door we have access to some of the world’s best seafood,” said Emeril Lagasse. “I’m so excited to have Chef Tim in the kitchen at Emeril’s Miami Beach.”
“South Florida’s local bounty is the biggest inspiration for me in the kitchen. We’ll search for the very best ingredients that are available and bring in beautiful fish and shellfish daily to create delicious, satisfying food, with Chef Emeril’s signature bold flavors,” said Doolittle.
Emeril’s Miami Beach’s draws upon the farmers and fishermen of South Florida – the menu is an exploration of New Orleans’ Creole cuisine – with an emphasis on fresh seafood and the season’s best ingredients.
New tastes on the menu include Emeril’s Grande Seafood Platter with chilled lobster, shrimp, crab and chef’s daily selection of half shell oysters, Louisiana Lump Crab Cake with spicy mango salsa, and Amberjack Crudo with pink peppercorns, fried capers and lemon.
Entrées highlight fresh local finfish, from Florida Grouper with roasted brussels sprouts, celery root roesti and sweet mustard cream sauce, to Red Snapper with a rich broth of Spanish chorizo, clams and saffron, and Emeril’s Cioppino, a classic fisherman’s stew of lobster, clams, mussels, shrimp and fish with grilled sourdough bread.
Also featured are some of Lagasse’s signature dishes from his New Orleans flagship – Andouille Crusted Texas Redfish with Creole meunière and Emeril’s New Orleans Barbecue Shrimp. Not to be missed: Lagasse’s famous Banana Cream Pie.
At the cocktail bar in the adjoining art deco St. Moritz Hotel lobby, you may enjoy a mid-day snack of Truffle Parmesan Potato Chips ($6), petite Iced Seafood Platter ($19) with crab claws, shrimp, oysters, clams, and mussels or Emeril’s Prime Burger ($15) with bacon-onion marmalade and fresh cut pommes frites, along with an island-style martini, fresh lime mojito, or a classic New Orleans cocktail like the Sazerac. Happy Hour is offered daily from 4:00pm-7:00pm with $5 red, white and sparkling wines, $4 bottled beers and $7 signature cocktails.
Every Sunday, the bar serves sunrise libations such as the Ramos Gin Fizz or a kicked-up Mimosa – the ideal way to start your weekend brunch.
Designed by Rockwell Group of New York, Emeril’s Miami Beach opened in November 2003 and is nestled in the historic St. Moritz Hotel building at the Lowes Miami Beach Hotel. Cool greens and orange hues permeate the polished space, evoking the light, tropical flavors of South Florida and the art deco architecture of South Beach. Chef Emeril’s food bar or the outdoor terrace overlooking the Atlantic Ocean is the ideal spot for a cocktail…or a carefully chosen bottle of wine from the restaurant’s Wine Spectator “Best of Award of Excellence” wine list featuring 850 unique selections from the 4000 bottle cellar, with over 30 available by the glass.
For lunch, dinner or Sunday brunch reservations, please call 305-695-4550 or visit emerils.com. Discounted valet parking is available with validation at Loews Miami Beach Hotel at 1601 Collins Avenue. Additional self-parking is available in nearby garages.