Behind the Line: The Grill at the Setai

Categories: Behind the Line

"Why use oil if you're using Serrano ham?" asks chef Jonathan Wright. He's referring to taking advantage of the natural fat of what many foodies consider the finest ham in the world, and that philosophy extends to all the dishes at the Grill, where the best ingredients are flown in for use in a menu of "predominantly European with an emphasis on French and Mediterranean cooking."

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Jacob Katel
Chef Jonathan Wright behind the line.
The Grill is one of four restaurants at one of South Beach's swankest hotel properties, the Setai, and we were in the kitchen Friday night to document the staff's interaction with their ingredients from prep to plate.

Here's a look around the joint, from the front to the back of the house.


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The Setai courtyard at night.
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Outdoor table.
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Table setting at the bar at the Grill.
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A look at the kitchen of the Restaurant at the Setai.
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Marrow ready to be served in bone in the kitchen of the Grill.
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The writing's on the wall.
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Steak plates ready.
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Plating steaks.


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