Taste Of The Town Samples Menu At Matador Room Miami Beach
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MIAMI (CBSMiami) – Something old is new again at the Miami Beach Edition.
Located at 29th Street and Collins Avenue, the recently renovated boutique hotel, formerly known as the Seville, is blend of both modern and historic.
The chandelier inside the Matador Room restaurant is original from 1955.
Josh Wagner is the director of entertainment and culture.
"From 1956 to 1962 when Sinatra and the Rat Pack had a contract at The Fontainebleau they would come here, close the doors and ripped that place apart," Wagner said.
There are three restaurants on the premise. The more casual spot is Market—it's part patisserie, part boulangerie.
The main dining room is the Matador Room, where the floors were sunken in to give it the shape of a Plaza Del Torro, or bull ring.
The bar next to the restaurant has a wall filled with photos of matadors.
The hotel was designed for locals and tourists to enjoy every room.
"Whether it's the restaurant, the Matador Room, Market, Tropicale, by the pool, the bowling alley, ice skating rink or nightclub, we have something for everybody," said Wagner.
All of the foods at the three restaurants on property are under the he leadership of Michelin star chef Jean Georges Vongerichten. Executive chef Jeremy Ford takes the reins nightly in The Matadors kitchen.
"It's Jean Georges's interpretation of Latin cuisine inspired by Spain, the Americas and Caribbean through large and small shared plates." Chef Jeremy said.
Diners can enjoy the restaurant's fare either inside or out—CBS4's Lisa Petrillo chose to sample her first dish—grilled snapper with braised celery roots—outside.
"The fish has a great sear on the top and flavors spike out , it's fresh and light and I just love the crunch" Petrillo said.
Next up for tasting, sea scallops with a red beet vinaigrette. It's a special pink sauce made for Saturday's Valentine's Day menu.
"It's fresh and flavorful and it's not going to make you fat!" Petrillo said.
Following the scallops, Petrillo tried the "Gulf White Shrimp Agua Diablo" with banana and Spanish almonds.
"The almonds have a crunch and the sauce has a kick and the shrimp goes down easy." Petrillo said.
For more information on the restaurant, visit www.matadorroom.com.
