Situated on Collins Avenue at the bustling center of South Beach, 1826 Restaurant & Lounge offers contemporary American cuisine with a focus on elegant dishes in a stylishly modern setting.
Through classic French training and forward-thinking vision, two Michelin-starred and 2012 Food & Wine Best New Chef Danny Grant and his team are poised to deliver a thoughtful experience that will leave you wanting more. Highly refined yet approachable, the seasonally driven menu builds flavor through every detail by embracing local, regional and luxury ingredients.
Surroundings of brushed concrete, warm woods and industrial accents give a refined sense of cool, as discreet nuances leave a lasting striking impression. While its sea blue all-glass exterior implies quiet exclusivity, the inside is attuned to a level of wow with its A-list and food-conscious clientele.
When evening falls, the magic of 1826 begins to illuminate with the energy of the night. Following dinner, retire to the upstairs lounge where a handsome hideout awaits for the dapper and more privacy-conscious clientele.
A stylishly refined alternative to its party-centric siblings, the lounge takes a distinguished approach to the South Beach scene. The spot-on crowd is drawn as much to the exclusive ambience and the swanky, clean-lined interiors, as they are to the perfectly mixed cocktails and late night indulgences of Chef Danny Grant’s award-winning cuisine.
Through the plate-glass window that spans the entire façade, a long, glossy bar leads the eye into the buzzing room then up to double-height ceilings surrounded by gilded bronze accents, and powdered white and wood seating.
Stop by for a nightcap for prime people watching or linger until the wee hours for bottle service, as the best of lounge music create a global vibe that is pervasively South Beach.
At 1826, time-tested techniques and farm-fresh ingredients are used in the pursuit of making delicious cocktails. Handcrafted libations are concocted with elixirs, syrups, and infusions made from garden herbs, spices, and exotic elements, while the wine list offers guests a dynamic selection featuring intriguing labels from around the world.
Below you can see the full menu of 1826 :
Cucumber Gazpacho WITH ALMOND, DILL AND GIN SNOW
Heirloom Beet Salad WITH YOGURT, POPPY, AND SOUFFLED AMARANTH
Sweet Corn & Garganelli Pasta WITH SUMMER SQUASH, BLACK TRUFFLE AND SPRING ONIONS
PÉrigord Truffle Risotto WITH MADEIRA, FINE HERBS AND ROBIOLA
Leek Croquette WITH PETIT BASQUE, POTATO AND BLACK TRUFFLE
Florida Avocado Salad WITH GRAPEFRUIT, HEARTS OF PALM AND CITRUS EMULSION
Local Burrata Marinated WITH SALSA VERDE, CRISPY GARLIC AND LEMON
Wild Morel Mushroom Ragout WITH ASPARAGUS, BACON AND CRISPY PANISSE
Yellow Fin Tuna Tartare & Charred WITH HEIRLOOM TOMATO, BLACK OLIVE AND BASIL
Florida Shrimp Roasted WITH KATAIFI, MINT-CORIANDER SABAYON
Pasta Vongole RAZOR AND LITTLENECK CLAMS WITH BOTTARGA AND CRIPSY GARLIC
Wild Alaskan Halibut Roasted WITH ARUGULA, HEIRLOOM TOMATOES AND GARDEN CASSOULET
King Salmon Tartare WITH VODKA, CAVIAR AND SMOKED COD MOUSSE
The Golden Egg GOLDEN OSETRA CAVIAR, GOLD AND BRIOCHE
Mediterranean Prawns Charred WITH CURED LEMON, BASIL AND OLIVE OIL
Soft Shell Crab a la Plancha WITH BURRATA, BASIL AND PANZANELLA
Lobster & Crab Poached WITH SCALLOP DUMPLINGS, SPRING ONIONS AND PASTIS
Foie Gras Pavé WITH STRAWBERRY, YOUNG ONION AND ST GERMAIN
Quail & Porcini Grilled WITH BUTTERMILK, WATERCRESS AND GARLIC SCAPES
Lamb Loin Slow Roasted WITH HAKUREI TURNIPS, ROMAINE AND SAUCE MADEIRA
14oz Nieman Ranch Wagyu Strip Grilled WITH POTATO PURÉE, BLACK PEPPER BORDELAISE
Beef Tartare Cornets WITH RED ONION, CELERIAC AND HORSERADISH
Everglades Froglegs Crisped WITH SPRING GARLIC, PARSLEY AND CAPERS
Young Chicken Roasted WITH POLENTA, ORANGE AND SPRING VEGETABLE FRICASSÉE
Short Rib Grilled WITH JERUSALEM ARTICHOKE, MEYER LEMON AND BRUSSELS SPROUTS
With MCS Card, you can get 20% off your check & between 6-8pm is 10% off your check.