L'Echon Brasserie to Open Summer 2014 (Photos)
L'Echon Brasserie, the French bistro by the Pubbelly team, has announced it will open summer 2014, to correlate with the completed renovation of the Hilton Cabana Miami Beach hotel.
All photos courtesy L'Echon Brasserie/Pubbelly Group Charcuterie plate at L'Echon
The 2,500 square-foot space will seat 130 guests, and will offer a large oceanfront patio, perfect for catching a sea breeze with your dinner. Continuing the Pubbelly concept of having a hand in all aspects of the restaurant, Sergio Navarro assisted the hotel's design firm, RTKL, with the decor, which incorporates a retro 1950s beach theme with rustic elements that are now a Pubbelly signature. Navarro tells Short Order, "We designed L'echon to have a casual, neighborhood French bistro feel, with a little classic Miami pizzazz. The spacious room allowed us to incorporate a gorgeous French-style open kitchen, and in laying that out, we looked at both traditional French restaurants, as well as our favorite American kitchens, pulling from each what we felt worked best."
Andres Schreiner explains that, "the three of us have always talked of owning a little French place where we could munch on things like duck confit, escargot bourguignon, and anything a la meunière. Now, with Chef Jose's interpretation of modern and classic French dishes, we have it -- and it's truly a treat."
According to Jose Mendin, "L'echon is a true French brasserie with our own twist. Dishes are classically French and Mediterranean, but will show obvious signs of coming from a Pubbelly Boys kitchen. We want to create what a brasserie should be in Miami -- relaxed setting, professional service, and great French dishes, but plenty of fresh local ingredients and, of course, that Magic City feel."
Menu items, created by Mendin and executive chef Josh Elliott, include frisée aux lardon salad with warm bacon vinaigrette, croutons, poached egg, and tarragon dressing; confit de canard with charred carrots, carrot puree and ginger; raviolis de lapin with mustard crème, sauce vierge, olives, Florida basil salad and pine nuts, and modules frites with celery, shallots, white wine, and sauce beurre blanc.
Confit de canard.