“THE WHITE BOY RIBS (AT $9 APIECE) COME WITH A SWEET HOISIN GLAZE WITH A POP OF ACID THANKS TO THE ADDITION OF RICE VINEGAR. IF YOU’RE GOING TO SHELL OUT BIG BUCKS FOR RIBS, THIS IS PLACE TO DO IT.”

“REGARDLESS OF YOUR DATING DINNER HABITS, ALL THAT MATTERS AT THIS AMERICAN RESTAURANT AND OYSTER BAR IS YOUR RELATIONSHIP TO THE FARE. CONSIDER IT SACRED, AND COMMUNE REGULARLY WITH SOMETIMES – REGIONAL, USUALLY SEASONAL AND MOSTLY ORGANIC CHOW.”

“IT’S WORTH THE TRIP TO THE W HOTEL IN SOUTH BEACH TO INDULGE IN A FEW BITES AND ONE OF THE EXPERTLY MADE COCKTAILS, EVEN IF YOU JUST SIT AT THE BAR. TRY THE ASTRINGENT BARREL-AGED COCKTAIL #3 IF YOU’RE FEELING ADULT, OR THE HAVANA COCKTAIL FOR AN AFTER-SCHOOL SNACK.”

“LOTS OF HYPE, WITH THE FOOD, DRINK, AMBIANCE, AND ATTITUDE TO BACK IT UP.”

“THIS ULTRA COOL, RELAXED SPACE IS THE SISTER TO ONE OF NEW YORK’S HOTTEST RESTAURANTS. IT OPENED IN SOUTH FLORIDA DURING ART BASEL WEEK IN NOVEMBER 2011 AND IT HAS BECOME A TRUE DINING DESTINATION.”

“THE SETTING FOR CULINARY DARLING ANDREW CARMELLINI’S FIRST FORAY OUTSIDE OF NYC IS LIGHT, SEXY AND CASUAL.”

– VICTORIA PRESCE ELLIOT
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“ÜBER-HOT NEW YORK CHEF ANDREW CARMELLINI JUST OPENED THE DUTCH, A FANTASTICALLY UNFUSSY CONCEPT OF LOCALLY SOURCED AMERICAN FARE AT THE W SOUTH BEACH.”

– VICTORIA PRESCE ELLIOT

“THE SELECTION REFLECTS A RENEWED PRIDE IN AMERICA’S ARTISANAL ROOTS — WHICH, AT HEART, IS WHAT THE DUTCH IS ALL ABOUT.”

– LEE KLEIN
★★★★

“FROM NEW YORK TO MIAMI, THE DUTCH’S HIP ATMOSPHERE DRAWS PEOPLE IN, AND THE SPECTACULAR FOOD KEEPS THEM COMING BACK. CHEF ANDREW CARMELLINI STOPPED BY LIVE MIAMI FOR A PREVIEW OF WHAT THEY’RE DOING FOR THE SOUTH BEACH WINE AND FOOD FESTIVAL.”

“THIS IS THE KIND OF MENU THAT I FIND HARD TO RESIST.”

– JEN KARETNICK
★★★★

“THE ART BASEL MIAMI BEACH PARTY TRAIN ROLLED INTO THURSDAY NIGHT WITH AN A-LIST DINNER AT THE DUTCH, A NEW RESTAURANT AT THE W SOUTH BEACH. JUDGING BY THE CALIBER OF GUESTS, IT WAS THE HOTTEST TICKET OF THE EVENING…”

“CARMELLINI’S ITALIAN ROOTS AND CULINARY INSTITUTE OF AMERICA TRAINING INFORM HIS COOKING, BUT ‘I AM MORE INSPIRED BY HOW MY GRANDMOTHER WOULD COOK AND HOW MY MEXICAN SOUS CHEF’S GRANDMOTHER WOULD COOK,’ HE SAYS.”

“THE MENU AT THE DUTCH IN THE W HOTEL ON COLLINS AVENUE READS VERY MUCH LIKE THE ONE AT THE SOHO ORIGINAL — SOPHISTICATED BUT UNPRETENTIOUS FOOD THAT DOESN’T VENERATE OUR PAST SO MUCH AS PAY TRIBUTE TO OUR MELTING-POT PRESENT.”

– LYDIA MARTIN

“MICHELIN STAR CHEF ANDREW CARMELLINI—WHO HAS WORKED WITH SUCH INTERNATIONAL CULINARY LUMINARIES AS DANIEL BOULUD—GOES BACK TO HIS AMERICAN ROOTS AT THE DUTCH.”

CLICK TO WATCH ANDREW CARMELLINI ON “BITE WITH BELKYS” PREPARING CIDER-GLAZED PORK CHOP WITH ROASTED APPLES FROM THE DUTCH.