2395 Collins Ave, Miami Beach, FL 33139, USA
| +1 305-604-6700
BeachcraftJames Beard award-winning Chef Tom Colicchio has always been about seasonality and seafood, two pillars of his restaurant concept at Beachcraft in the 1 Hotel South Beach. The menu here celebrates South Florida farms and fishermen—all the bounties that are locally and organically grown or ethically harvested foods. The restaurants stays open for breakfast, Sunday brunch, lunch and dinner. Their breakfasts are exceptional: Florida blue crab avocado toast on fresh baked bread was outstanding, as were the Heirloom Bloody Mary’s spiced up with fresh horseradish and Poblano chili. On the lighter side of things, Beachcraft offers fresh smoothies that they’ve designed to address every health concern from anti ageing to hydration and digestion. The restaurant also has an overwhelming continental and chefs buffet, where cooks whip up fresh omelettes, pastries, fresh fruits and cereals.
Lunch and dinner menus have a different focus and the dinning room; a more vibrant, at times packed, high energy vibe. The raw bar is excellent and seasonal—their stone crab is really fresh and sweet. The best starter on their menu is the charred octopus with avocado, black chili, jicama, celery & cilantro, and is large enough to feed two guests. They also have Italian-influenced dishes: short rib flat breads; gnocchi with lobster, peas and corn and more extravagant dishes, like prime rib aged tomahawk steaks. The bar in the restaurant is rollicking, but if it’s too full and you’re waiting for a table, go to the Tom on Collins bar just outside of the main entrance and ask the bartender to make you a mezcal negroni.