Quinto La Huella opens at Brickell

Introducing the first outpost of Uruguay’s beachfront restaurant, Parador La Huella, as the signature eatery of EAST, Miami. The urban reinvention, Quinto La Huella, offers a unique fire cooking method with a wood fire parrilla centered at the heart of their kitchen and includes a wood fire oven, sushi counter, and outdoor dining experience. Their menu is a blend of carefully planned, but simple dishes made with the best ingredients. Their food is down to earth, much like the atmosphere, creating a relaxing environment where memories are made.

 

According to Urban Daddy :

“The original concept is located in a beachside town in Uruguay. It’s called Parador La Huella. And it was voted one of Latin America’s best restaurants in 2015. They’ve chosen Brickell as their second outpost and brought over a parrilla and some mighty fine wood-fired ovens fueled by red and white oak. You really need to take a look around. The long stretch of bar with the Brickell skyline as a backdrop. The tanned leather chairs and rustic wood-block tables for lounging. The copper cookware lining the walls. The date-night glory. Try the langoustines with curry potatoes. Or the rack of lamb. That’s where those wood-fired ovens and parrilla kick in. As does the wine.”

 

According to Eater :

“Named after the floor its on in the hotel — the 5th or quinto in Spanish — its menu focuses on grilled cuisine prepared on a parrilla in all different forms like ribeye, sweetbreads and squid ink rice. In addition to grilled items, non-grilled items like oven-roasted shrimp, fish tartare, and milanese steak can also be found, along with a variety of sushi options from the restaurant’s in-house sushi bar. The massive 9,700 square-foot space features seating for 359 when you combine its indoor and outdoor options, a large bar and art pieces deco rationing the space curated by Studio Collective, in collaboration with Miami-based Uruguayan Sammer Gallery. The restaurant is now open daily at 788 Brickell Plaza from Monday to Thursday from 6:30am to 1 a.m., Friday and Saturday until 2 a.m. and Sunday until midnight.” written by Olee Fowler.

 

According to Real Deal :

“Quinto La Huella will feature a parrilla at the center of its kitchen, wood fire ovens fueled with local red and white oak, and a sushi counter highlighting Florida’s coastline. Parilla dishes will range from Entrecot (ribeye) to Arroz Negro (squid ink & shrimp rice) and Mollejas (sweetbreads). Additional dishes will include Filetes de Merluza a la Plancha, a grilled filet of hake; Langostinos al Horno, oven-roasted shrimp with curried potatoes and spinach; Verduras Asadas, vegetables grilled over open flame; and Crudo Siciliano, a fresh fish tartare with capers and fresh herbs, according to the release. Among Courreges’ desserts: Volcán de Dulce de Leche, a warm cake that oozes with dulce de leche when cracked open. EAST, Miami will be Swire Hotels’ first hotel in North America, following the openings of EAST in Hong Kong and Beijing. The hotel will have 352 guest rooms, including eight suites and 89 one, two and three-bedroom residence suits with kitchen and laundry facilities.” written by Ina Cordle.

 

Stay tuned at Miami City Social for more information.