GROVE – Restaurant

Inside the W South Beach on Collins Avenue, The Grove spreads across a 200-seat indoor-outdoor room and runs from seven in the morning through a late dinner service. Chef Jarrod Huth — previously executive sous chef at Per Se and opening executive chef at Thomas Keller's TAK Room — sets a New American menu: yellowfin tuna tartare with charred pineapple and yuzu vinaigrette, grilled Faroe Island salmon over cauliflower purée with pistachio, a Belgian waffle with Chantilly cream at breakfast, strawberry shortcake to close. Polished cooking at hotel scale. It works for a working lunch and a long dinner alike.

Cuisine: Restaurant

Currently closed