The Social Club Restaurant Review – New Summer Dinner Menu
I had the absolute pleasure to check out Chef Blair Wilson’s new Summer menu for The Social Club located in the Surfcomber Miami Beach Hotel adjacent to the lobby. This place is an absolute gem with its dim lights, relaxing setting and chic decor. Chef Wilson is known for the Southern style cuisines he prepares with his own twist and I was excited to try what he had in store for the new menu.
First off, I have to give extreme compliments to the service in this restaurant. Greeted with a genuine smile, addressed by name and given detailed explanation for what was to be served by my waiter was an absolute plus. He recommended from the bar to have The Pineapple Thief – grilled pineapple cocktail infused with milagro reposado, simple syrup and tagin sauce. Needless to say, that was not my only glass of this refreshingly sweet mixed beverage.
A basket of Southern hand rolled biscuits and potato rolls were brought to the table with sea salt honey butter, bacon jam and house made pepper jam. By far the best biscuits I have ever had! Although each spread was delicious, my absolute favorite was the bacon jam.
While still indulging on the biscuits and rolls, I was brought a pickled peach salad which had a combination of peaches and mangos topped with a whipped goat cheese crema, yellow chives and marcona almonds. Chef Wilson explained the tedious procedure to making this citrusy salad, with some of the ingredients taking up to two days to prepare. He pickles all of his own fruits featured in his dishes with a sugar, salt and vinegar brine.
A fresh pepper crusted pepper jam burrata on house made focaccia bread was like biting into the perfect bagel.
Next I had the 96 hour braised St. Louis ribs coated with pimento. This mouth-watering, fall of the bone dish is made with a sugar cane brine, sesame-sorghum glaze and shaved jicama. The side of baked macaroni and cheese served in a mini cast iron skillet was full of Southern soul and flavor.
More palatable protein was on the way, pan roasted heritage chicken, seared for 7 hours and served with mango habanero sauce. The Florida poisson chicken is sourced fresh from co-op farmers. Cast iron baked mashed potatoes, twice baked, is served on the side.
The blackened Florida shrimp are Yucatan shrimp served head-on with charred shishito peppers, summer squash all on top of pencil-cob Anson Mills South Carolina grits. This large plate makes the perfect Southern dish.
Dessert here gives the meaning saving the best for last a whole new savory significance. Ricotta powdered sugar doughnut holes, a recipe created by Chef Wilson’s grandmother and mentor, with a side of house made dulce de leche and espresso hazelnut sauce. Fresh eggs and fresh ricotta are the key components to this dish. How to instructions to best enjoy these bites: pick up doughnut hole, separate as the steam escapes out of it and dip in either the house made dulce de leche or espresso hazelnut sauce or both. All this goodness while sipping on El Cafecito Royale cocktail – espresso, Michter’s American whiskey, Amaretto Disaronno, simple syrup and Bailey’s.
Don’t miss out on these new dinner options this Summer. The Social Club has officially become one of my favorite eateries after this tasting and can’t wait to return to try their daily brunch menu.
The Social Club
1717 Collins Avenue
Miami Beach, FL 33139
(305) 532-7715