It is place of European Elegance. It is place rooted in history and tradition on an Epic scale. It is a place of dramatic beauty and style that is truly unlike any other in Miami, as one simple visit will testify to. It is Badrutt’s Place, and it is a place that was in need of a Branding Force strong enough to deliver it’s strong message of class and style. And wouldn’t you know it, we just happen to be Branding Forces. And thus a perfect partnership emerged. And the word was spread. and was message was made, and the people approved. And as a result, Badrutt’s is a place that is taking a place at the top of the Miami scene.
Background Info
Source: Miami Herald - http://www.miami.com/first-look-badrutts-place-article
The goods: From the luxurious ski slopes in St. Moritz to the sloping skyscrapers of downtown Miami comes Brickell’s latest addition, Badrutt’s Place. For this financial district spot the owners of the Swiss resort, Badrutt’s Palace Hotel, have transplanted the opulence and class of their namesake property and given it a distinctly Magic City spin. Designer Alison Antrobus outfits the space with white leather banquettes, a pod-like elevated VIP lounge, French oak floors and Venetian chandeliers. Latticed bookshelves evoke a glamorous library while groovy lighting adds to the laid-back vibe. With a full lunch and dinner menu and wine list the venue works as both a swanky lounge or a sceney supper club.
The restaurant is also a power lunch spot with secluded meeting spaces, internet access and video presentation resources available. A Davidoff cigar lounge and extensive cognac list caters to “Mr. Big” types.
The grub: Upscale Mediterranean-brasserie fare with subtle European influences. Exec chef Davide Piana honed his skills at South Beach’s Escopazzo and exemplifies his Italian training with dishes like porcini-stuffed totellini with veal sauce and black truffle and the potato gnocchi in a creamy sauce of Gorgonzola and crispy speck. Start off with an appetizer of four-way tuna consisting of sliced raw tuna marinated in orange juice, soy, olive oil or lemon or go for the rich terrine of foie gras served on toasted bread with fruity marmalade. The succinct list of mains includes duck, lamb, veal and a classic NY strip. The veal Pojarsky evokes the Swiss resort’s hearty ski-lodge fare with two hefty cutlets of minced veal and chicken accompanied by a black truffle sauce and basmati rice. Local fish like pompano comes dressed with a Livornese sauce, redolent with tomatoes, kalamata olives, garlic and oregano, a popular fish dish in the Italian Alps. A dessert of airy whipped zabaglione or the layered tiramisu round out the list of homemade desserts.
While there’s plenty to feast on at Badrutt’s, cocktails are given equal attention by resident mixologist Alex Locecere. The Milan-born beverage designer employs fresh juices, purees and ingredients like honey, ginger and cream to concoct drinks that pair well with the Euro-tinged fare. Inspired by his grandmother’s pineapple almond cake, the pineapple pie martini is a mix of pineapple juice, frangelico and vodka while a fruit tart martini is a dessert in a glass with its mix of strawberry and raspberry juices shaken with vodka and Chantilly cream.
The verdict: With its undeniably cool design Badrutt’s Place is destined to attract downtown’s globe-trotting professionals. Nightlife aficionados will appreciate the creative cocktail menu and comfortable indoor and outdoor lounge areas.
Badrutt’s Place, 1250 South Miami Ave., Brickell; 305-415-0070; www.badrutts-place.com