Rum & Rumba: South Beach Food and Wine Kick-off at the Bar Collins
It was a beautiful night in Miami for the South Beach Wine and Food Festival. This year the festival kicked off on Wednesday, February 22nd and went through Sunday, February 26th. I had surprisingly never been to the Bar Collins, let alone the Loews Hotel before. However, as I arrived, my entire experience from the ambiance to the last bite of dessert was truly memorable.
On this Wednesday, the Loews hosted their Rum & Rumba event as part of this year’s SOBEWFF. In preparation for this highly anticipated week in Miami, the hotel had just completed a full $50 million renovation with 790 fully redesigned guest-rooms, a new pool deck, gorgeous new lobby (be sure to peep the wall behind the front desk – to die for!) and best of all, the new grub and libations to enjoy!
Highlighting our favorite thing in the world (food!), The Bar Collins is located in the hotel’s main lobby with a very open and welcoming entrance to bring you in. Julio Cabrera, most known for his bar programs at The Regent Cocktail Club and Ball & Chain is the official Bar Director and had curated a phenomenal list of Miami-inspired cocktails exclusively for this South Beach Wine and Food Festival kick off event. Julio and Executive Chef Frederic Delaire, came together to showcase their favorite cocktails and dish pairings for the night’s Rum & Rumba.
Across the beautifully lit bar, we were welcomed to a vibrant live Cuban band with musicians and dancers keeping the night alive. The décor and set up of the restaurant was gorgeous in itself. As we were seated, I ordered the Flamingo Mojito, made with Miami Club rum, watermelon juice, ginger syrup, and mint, which tasted just as pretty as it looked. Ari started with the Cucumber Ron Collins with Flor de Cana Rum, cucumber, limejuice, ginger syrup, and mint also. Both cocktails were the perfect starter for the night.
Soon, menu items began to roll in, including Chorizo croquetas, Peruvian satay, Cuban pizza, Ropa vieja sliders and a funky-cuban twist to your average Ahi tuna tartare. Along with the live music, The Bar Collins was also offering hand rolled cigars being crafted outside in their patio section of the restaurant for every guest to enjoy. Impressed with the whole evening, I was now fully indulged into the delicious menu.
My favorite items were definitely the Peruvian satay, which featured shrimp and scallop skewers marinated in aji panca. The Ahi tuna tartare is also a must try, which highlighted pineapples and marinated Mexican chilies along with chicharrons instead of the usual bead crackers. I had never seen a twist like that and the sweetness from the pineapples went perfectly to create that salty and savory taste I love.
On to the next drink, I tried their version of an Old Fashioned, made with Zacapa 23 Rum, sugar, chocolate bitters, and a grapefruit peel. Normally I would never order an Old Fashioned since I’m not much of a whiskey girl but this twist was enjoyable and paired with the bar bites well. It was actually nice to have something different I normally don’t have. Ari ordered the Hemingway’s Affairs with Bacardi, maraschino, lime, grapefruit juice, and Moscato D’Asti, topping the bar bites off perfectly.
Dinner items were now served, including items like Grilled octopus on a bed of garlic sautéed spinach and the N.Y. Strip Steak with asparagus, rosemary fingerling potatoes and caramelized Brussels spurts. The steak was cooked perfectly medium rare and melted with each bite. I could truthfully eat that meal every night. I also really enjoyed how they featured their seafood dish. We were served three different kinds of scrumptious seafood sausages. One was filled with mouthwatering grouper, one with light and fresh shrimp and grits, and one with squid ink risotto, which was my favorite of the three. It’s all black color doesn’t look the most appealing, but trust me; you’ll want to take a bite out of that sausage! Dessert followed shortly after and we were welcomed to a variety of options. My favorites were hands down the chocolate mouse, which had a hint of coffee and cinnamon plus chocolate bits to die for. But if you’re not a chocolate fan, the key lime, and white chocolate cream puffs were just as lovely.
Being that The Loews has been the official Host Hotel for SOBEWFF 16 years and counting, we were honored to have this culinary experience along with Julio Cabrera and Chef Frederic Delaire. The Bar Collins truly serves as the central pulse of the hotel, being the perfect spot to connect with friends or colleagues for any occasion; I think I will definitely be returning again.
View their full dinner menu HERE. The Bar Collins is open Sunday through Thursday from 11am to 1am and on Friday and Saturday from 11am to 2am. For more information on the restaurant, visit The Loews website HERE.