The Social Club’s classically French-trained Chef Blair Wilson has a profound love for Southern Cuisine and a deep appreciation of Florida’s unique and diverse produce and seafood. All of Chef Wilson’s skill and passion is self-evident in every dish.
Before sampling The Social Club’s new seasonal menu for summer, I got comfy on the sofa at my dining table with a Pineapple Thief cocktail – grilled pineapple infused Milagro Reposado and simple syrup in a tumbler rimmed with Tajin spice (Mexican chilies, lime juice and sea salt).
Even before the dinner started, Chef had me with his hand-rolled Southern Biscuits, made with a special blend of stone-ground organic Anson Mill flour and cornflour.
The basket of melt-in-your-mouth golden baked goodies was accompanied by Paradise Farm honey butter, bourbon-maple bacon spread, and pepper jam (made from red and yellow jalapenos and peaches) –all made in-house.
Of the first course selections, the savory Pickled Peach Salad is a must-try. In-season Georgia peaches are pickled, and paired up with goat cheese crema, toasted Marcona almond, tomatoes, and red onion, then, dressed with champagne vinaigrette.
However, the locally-sourced Cypress Creek Alligator starter was my favorite dish. To maintain its unique flavor, Chef Wilson brines fresh Florida alligator in lemon and local honey for 24 hours until tender. Next, he soaks the meat in buttermilk, before it is lightly flour breaded and fried.
To finish, the gater morsels are drizzled with Paradise Farm honey and sesame seeds, and served on a bed of shaved Brussels sprouts, caramelized red onions, and in-house barbecued pecans. (Yes, it tastes like chicken, only better!)
As for the best main course entrée, I am split between the 96 Hour Spare Ribs and the Blackened Florida Shrimp.
The St. Louis-style Spares are first soaked in a brine for 24 hours, then sous-vided for 72 hours. The ribs are glazed in an earthy sesame-sorghum barbeque sauce and served on a bed of shaved jicama slaw.
The side dish is small crock of outstanding Pimento Mac N’ Cheese – made with a combo of Pimento, Cheddar and American cheeses with shaved Parmesan and a brown butter – garlic crumb topping.
Jumbo Blackened Florida Shrimp, with a seasonal vegetable medley of charred Shishito peppers, local zucchini and summer squash, are set down over pencil-cob grits and tomato mole sauce.
The dessert, fresh made Ricotta Doughnuts, was served pipping hot. The basket of cake donut balls were covered in powdered sugar and served with two warm dipping sauces, espresso-hazelnut and dulce de leche.
TIP: These dishes are course options available on The Social Club’s Miami Spice dinner menu, 7 nights a week until 9/30.
The Social Club at Surfcomber Hotel is located at 1717 Collins Avenue, Miami Beach, FL 33139. For reservations or more information, please visit: socialclubatsurfcomber.com