DECK sixteen Miami Beach
On the third floor of the new Hyatt Centric South Beach Miami, guests can both check in and check out. At the far side of the room is the small, freestanding hotel lobby. The rest of the floor belongs to DECK sixteen Miami Beach, a Spanish style indoor/outdoor bar and restaurant. As the property lies at the corner of Collins Avenue and 16th Street, guests have the luxury of a wraparound patio oasis right in the middle of South Beach.
The space is rustic yet modern, with a relaxing bar and lounge in addition to regular seating. The dining tables and bar are hardwood, remnant of a country-style Mediterranean cafe. Outside, the look is continuous, though out here we are surrounded by lush garden greenery and a view of the nearby art deco high rise resorts. Unfortunately, it decided to monsoon as our group arrived, so we had to admire the deck from within.
I am immediately intrigued by the cocktail menu, as it lists South Beach classics like the Mai Tai, Caipirinha, and Gin and Tonic but with a DECK sixteen Miami Beach flair. I went with the Smoking Hot Mama, as spicy mezcal drinks are my go to these days. It was spicy indeed, yet simultaneously light and summery, immediately reminding me that I am in the paradise that is South Beach. While at the bar, we munched on tasty olives and smoky marcona almonds.
Our party was fortunate enough to have a tasting dinner, sampling nearly everything on the DECK sixteen Miami Beach dinner menu. Executive chef William Milian, whose impressive resume includes several popular Miami hotel restaurants, introduced himself and went over some of the inspiration behind his creations.
We began with some fresh, crisp local tomato and vegetable salads, along with plates of charcuterie meats: dry-cured serrano ham and pork loin, and sliced cantimpalo style Spanish chorizo. The meats were served with a tomato toasted bread that enhanced everything. Variations of meals of meats, cheese, and breads are popular worldwide. This was no exception: while rich in flavor, charcuterie always seems to come through light and satisfying.
Post-charcuterie, we were served an array of Spanish and Mediterranean style tapas. My favorite by far was an outstanding grilled octopus with yucca. The flavor and texture of the blackened octopus was a crispy from the grill, yet tender on the inside, and just the right amount of heat. All of the seafood tapas were perfectly paired with their small plate seasonings.
My favorite “turf” dish was easily a grass-fed hangar steak in a mustard-chorizo herb sauce; this is far from your typical mustard out of the bottle. This flavorful blend, however, was light and creamy; a savory, slightly smoky accompaniment that enhanced the the tender beef. DECK sixteen Miami Beach knows tapas, and knows them well. All of our small plates were paired with appropriate wine to fully grasp the savory flavors.
Dessert arrived in the form of extremely aesthetically pleasing rice pudding brûlée and baked Alaska. As someone who isn’t a big fan of sweets, you can imagine my pleasant surprise when sugared flatbread was delivered along with selection of cheeses. According to chef William, this is a traditional tapas style dessert dish – my palate was pleased with the combination of sweet and savory.
DECK sixteen Miami Beach is open to hotel guests and the public. Go on a warm evening and sit outside, enjoy the atmosphere, relish the view, and love the food.